Masala curries

KOORMA

Ingredients:-

Potato – 1

Carrot – 1

Green peas – 100g

Onions – 2 à Finely Chopped

Preparation of masala paste :-

½ Grated Coconut –Pieces

Cumin Seeds – 1TSP

Coriander Seeds – 1TSP

Cloves – 5 to 6

Dalchini (cinnamon)-2

Cardamom – 5

Poppy seeds – 5

Garlic -6 Pieces} Grind them all into a paste
Curd(yogurt) – 1 ½ cup

Preparation:-

1. Boil all the Vegetables and add some coconut milk
2. Mix the masala paste in curd
3. Fry onions 1 TSP oil till it turns golden brown, then add masala paste, salt and boil it for 5 – 10 mins
4. Mix the boiled Vegetables, simmer for 10 min
5. Garnish with cilantro and serve

SENAGALA KURA (CHOLE)

Ingredients:-

Chick peas -1/4 Cup

Onions – 1

Tomato -2  Cut them into slices

Preparation of Masala Powder

Cumin Seeds – 1 TSP

Mustard Seeds – 1 TSP

Fenugreek Seeds – 1TSP

Cloves -6

Salt – 2TSP

Green Chillies – 2

Ginger – ½

Red Chilly Powder

Grated Coconut – 2TSP Fry them in 1 TSP oil and make it into a powder.

Preparation:-

1. Boil Chick peas and keep it aside
2. Take 2 TSP oil. Fry onions and ginger paste, then add tomatoes and fry them for 2 or 3 mins
3. Add Masala powder, salt, cook them all together for 5 mins
4. Finally mix boiled chick peas and garnish with cilantro. 

CABBAGE CURRY (BENGALI DISH)

INGREDIENTS:

1-1  ½ KG cabbage

              2-3 cups oil ( to deep fry cabbage)

Tomatoes cut into small pieces -4

Make the three items into a thick paste

Green chillies – 5, Ginger – 6 pieces, Garlic – 6 piece           

Cilantro -1 Bunch

Jeera (Cumin) powder – 1 tsp

Dhaniya (coriander) Powder – 1 tsp

Turmeric Powder – 1 Tsp

Sugar – 1tsp

Salt – 1tsp

Rasam Powder – 1tsp

Red chilly Powder – 1tsp

Maida (all purpose flour) – 4 tsp, Garam Masala – tsp

Preparation:

1.              Cut the cabbage along the sides into 12 to 16 slices and tie them all with a thread at one end.

2.              Mix maida in water

3.              Dip the Cabbage in maida and fry them in oil until it turns to golden brown colour.

4.              In the remaining oil fry the masala paste, tomatoes and add all the mentioned Powders.

5.              Add 1 cup of water and leave it for 10 mins

6.              Add cabbage and boil it on a low flame for 5 mins.

7.              Finally garnish with finely chopped cilantro.

Dish goes well with chapathi (flat Indian bread made with wheat flour) and rice. 

 

BRINJAL MASALA CURRY (Bengali dish)

Ingredients:

Eggplants – 1 kg

Ginger – 2 to 3 Pieces } Make into a fine paste 

Green chillies – 6}

Garlic – 6 Pieces

Jeera  (cumin) Powder – 1 TSP

Dhaniya (coriander) Powder – 1 TSP

Turmeric Powder – 1 TSP

Salt

Red chilli Powder – 1 TSP

Curd – 1 Cup

Oil – 1 cup

1/2 Bunch Cilantro.

Preparation:

1.     Cut each eggplant into 4 pieces, fry them in oil and keep it aside.

2.     In the remaining oil fry onions, ginger – garlic past, all the powders and add sufficient salt and cook it for 10 mins

3.     Add the fried egg plants in the above mixture and leave it for 5 mins

4.     Finally add 1 cup of curd and garnish with finely chopped cilantro

MUTTER PANEER

Ingredients:

Paneer -250 g

Green peas – ¼ kg { Soak in water for 4 – shrs brfore Preparation }

Ginger -2 Pieces

Green – 2 Pieces { Make those ingredients three in to paste (Masala Paste) }

Green chillies -6

Onions -2

Tomatoes -5 {Grind onions & Tomatoes into paste (Gravy)}

Garam masala – 1TSP

Dhaniya Powder -1 TSP

Jeera powder – 1TSP

Sugar – 1 TSP

Turmeric Powder – ½ TSP

Oil -4 TSP

Badam -10, Cashew nuts – 10

Cilantro –bunch

Preparation:

1.     Grind badam and cashew nuts into a paste

2.     Fry paneer(indian cottage cheese) pieces and keep it aside

3.     Heat 4 TSP of oil and fry masala past , add masala Powder,  Dhaniya, Jeerfa, turmeric red Chilly, sugar and sutticient salt,

4.     Add onion – Tomato gravy and boil it for 5 mins

5.     Add green peas to the above mixture along withbadam – cashew paste and boil it  10 mins

6.     Add fried Paneer and finally garnish with cilantro.

PALAK PANEER

Ingredients:

Palak (spinach) – 4 Bunches

Onions -2

Tomato -3 { make it into Gravy }

Ginger -2 Pieces

Garlic -6 Pices { make the three in to masala paste}

Green chillies -5

Garam masala -1 TSP

Cashew nuts – 12 ( Soak them in water for an hour and make it a paste )

Cream -4 TSP

Dhaniya Powder – 1TSP

Jeera Powder – 1 TSP

Salt

Red Chilly Powder – 1 TSP

Preparation.

1.              Fry paneer pieces in oil and keep it aside

2.              Boil finely chopped cilantro in one cup of milk and grind it and keep it aside

3.              Heat 3-4 TSP of oil, fry masala paste, add Dhaniya powder, jeer powder, Red chilly powder and salt

4.              Add onion – Tomato paste and boil it for 5 mins

5.           Add cashew paste also, then add boiled spinach and heat the mixture for 10 mins

6.           Finally add a cup of cream to the boiled mixture

MAKHAN PANEER

Ingredients

Tomatoes -10

Paneer – ½ kg

Garam Masala powder – 1TSP

Jeera powder -1 TSP

Red chilly powder – 1 TSP

Butter – 8 TSP

oil – 4 TSP

Onions -3 { finely Chopped }

Ginger – 2 Pieces

Garlic – 6 Pieces 

Sugar – 1 TSP Finely chopped

Cilantro – Finely Chopped – ¼ Bunch

Preparation:

1.     Grind Tomatoes into thick paste

2.     Fry paneer pieces in oil and keep it aside

3.     Take 4 TSP oil and fry oninons, Ginger & Garlic

4.     Add Garam Masala, Dhaniya powder, Jeera powder, Sugar, Sufficient  Salt, turmeric powder and also tomato paste and boil the mixture for 10 mins

5.     Add fried paneer to the above mixture and finely garnish with cilantro

BAGARA BAINGAN (Brinjal Masala Curry)

Ingredients:

Egg plants – 1 kg

oil – 6 TSP

Tamarind Juice – 3 TSP

Ground nuts – 50 g

Dhaniya powder – 1 TSP

Jeera powder – 1 TSP

Garam Masala powder – 1 TSP

Red Chilly powder – 1 TSP

Green Chillies – 5

Ginger – 2 pieces 

Garlic – 6  pieces 

cilantro -1/4 bunch{ make the four ingreolients in to a masala paste}

coconut powder – 6 TSP

Preparation :
                        1. Fry groundnuts and make it a powder

2. Take the masala paste, to it add sufficient salt, garam masala powder, jeera powder  Dhaniya powder, groundnut powder and coconut powder

3. Stuff all the eggplants with the above mixture

4.. Heat oil in a pan and fry all the stuffed egg plants in a low flame.

5. Dish goes well with Rice and chapathi

POTATO CAULIUFLOWER CURRY

Ingredients:

Cauliflower – ½ kg

Potatoes -5

Ginger – 2 Pieces à finely chopped

Green Chillies – 5

Cilantro – ¼ bunch à finely chopped

Lemon Juice – 3 TSP

 Seasoning ingredients:

Turmeric Powder – ¼ TSP

Salt

Red Chilly Poiwder – ¼ TSP

oil – 3 TSP

Case hew nuts – 15

Chana dal – 1 Tsp

Urad dal - 1 TSP

 Mustard seeds – ½ TSP

Preparation:

1.     Heat 3-4 TSP oil and fry Chanadal, Urad dal, mustard seeds, them fry ginger, green chillies.

2.     Add turmeric powder, red chilly powder, salt

3.     Add potato and gobi, boil the contents for 10 mins on a Low flame

4.     Finally add lime juice and garnish with cilantro