MamidikayaPappu

 

Ingredients:

Thoor dal -  1 cup

Raw Mango - 1/2 (cubed)

Onion - 1 (fine chop)

Garlic - 3-4 (crushed)

Green Chilly - 1

Curry Leaves - A sprig

Coriander Leaves - Little

Hing - a pinch

Turmeric powder - 1/2 tsp

Sambar powder - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds  1/2 tsp

Salt, Water, Oil - As reqd

Method:

• Add dal to a bowl, add in water.
• Add in turmeric powder and hing.
• Pressure cook for 4-5 whistles.
• Strain the water to a bowl and mash the dal and set aside.
• Heat oil in pan and add in mustard seeds, cumin seeds.
• Cook in medium flame.
• Add in curry leaves, green chilly and onion and saute.
• Add in garlic and saute.
• Add in dal water, spice powders and salt.
• Add in mango pieces and cover and cook.
• Cook till the pieces are soft.
• Now add in cooked and mashed dal.
• Cook for 2 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with rice.

AlooMatar Bhaji - No onion No Garlic Gravy

Ingredients:

Potato - 1 (big)
Tomato - 2
Cloves - 2
Cinnamon stick - a small piece
Cashews - 4-5
Ginger - small piece
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Coriander powder - 1 1/2 tsp
Melon seeds - 1 tsp
Kasoorimethi - Little 
Salt, Water, butter- As reqd

Method:

• Heat butter in pan and add in garam spices, ginger.
• Add in tomtotes and cook in low flame.
• Add in cashews, melon seeds and spice powders.
• Add in salt and cook till everything is well cooked.
• Transfer this to blender and make a fine puree.
• Heat butter in pan and add in the blended puree.
• Add in cubed and boiled potatoes to this.
• Add in boiled peas and mix well 
• Crush and add methi leaves.
• Serve hot with poori/chapathi.

Note:

• You can prepare this base gravy and add veggies of your choice.
• Can add paneer too.
• I added little kadai masala too.

Red Cowpeas/Kaaramani Butter Masala

 

Ingredients:

Red cowpeas - 3/4 cup
Onion - 2
Tomato - 2
Ginger - small piece
Garlic - 4
Cashews - 4
Cloves - 2
Cinnamon sticks - small piece
Turmeric powder  - 1/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Red Chilly powder -- 1/ 4 tsp
Coriander powder  - 1 1/2 tsp
Unsalted butter - 2-3 tbsp
Salt, Water - As reqd

Method:

• Soak cowpeas for 8 hours or overnight.
• Now add in salt and pressure cook for 4 whistles.
• Heat butter in pan and cook in low flame
• Add in garam spices, onion and tomato.
• Add in ginger, garlic and cashew and saute.
• Add in spice powders and salt and cook for few mins.
• Let this cool, add a tbsp of boiled cowpeas to this and blend it to fine paste.
• Now heat butter in pan and add in blended puree.
• Add in cooked cowpeas(strain water and add).
• Mix it and if needed add water.
• Let it cook in low flame.
• In other pan add in a tbsp of butter and add in a pinch of chilly powder.
• Add this to gravy.
• Crush and add kasoori methi.
• Add a small cubed butter and serve hot.
• Goes good with chapathi/poori.

Cauliflower Peas Gravy

 Ingredients:

Cauliflower - 1 (medium size floret)

Green Peas - 1/4 cup

Onion - 2 (fine chop)

Ginger garlic paste - 1/2 tbsp

Kashmiri Chilly powder - 1 tsp

Garam Masala  - 1/4 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/8 tsp

Kasoori Methi - Little

Salt, Water, Oil - As reqd

To blend:

Tomato - 2

Cloves -2

Cinnamon stick - small piece

Star Anise - 1 (a piece from a flower)

Pepper corns - 1/8 tsp

Green Elaichi - 1

Cumin seeds - 1/4 tsp

Method:

• Blend the items under "to blend" to fine paste and set aside.
• Boil water in a pan,add in peas and cauliflower florets.
• Add in turmeric powder and let it boil for 4-6 mins.
• Strain and add to blender and blend in pulse mode and set aside.
• Now heat oil in pan and cook in medium flame.
• Add in bay leaf, onions and saute.
• Add in ginger garlic paste and saute.
• Add in blended paste and mix well.
• Add in spice powders and salt and mix it.
• Add very little water.
• Add in pulsed cauliflower and peas and mix gently.
• Crush and add kasoori methi.
• Serve hot with poori or chapathi.

Paneer BhunaMasala

 

Ingredients:

Paneer  - 250 g
Onion - 2 
Tomato - 2 1/2
Green Capsicum - 1/2 
Thick Curd - 1/2 cup

Black pepper powder - 1/4 tsp

Turmeric powder - 1/8 tsp 

Kashmiri Chilly powder - 3/4 tsp

Coriander Powder - 1 tsp

Ginger garlic paste - 1 1/2 tsp

Kasoori Methi - Little
Salt, Butter, Water - As reqd

Method:

• Cut 1/2 onion to thin slices and fine chop the rest and set aside.
• Cut the capsicum to thin slices and set aside.
• 
  
• Add in the tomatoes to blender and make a puree.
• Heat oil in pan and cook in medium flame.
• Add in 1/8 tsp of each chilly powder, little salt, turmeric powder and garam masala.
• Add in paneer cubes and toss them and set aside.
• To the same pan add in thin sliced onions and capsicum.
• Add in little pepper powder and toss it and set aside.
• Heat butter in pan and add in fine chopped onions.
• Add in ginger garlic paste and saute till onion changes translucent.
• Now turn off the range and add in curd and mix well.
• Now keeo the range in low and cook till oil oozes out.
• Add in tomato puree and cook for 3-4 mins.
• Add in spice powders, salt and mix well.
• Add in paneer cubes, sauted onions and capsicum.
• Mix well.
• Add in crushed kasuri methi and a butter cube and mix it.
• Serve hot with chapathi or poori.
•  I added a pinch of homemade kadai paneer masala and kitchen king masala too.
• This is optional.

Tomato Gosthu #2

 

Ingredients:

Onion - 1 (fine chop)

Tomato - 4

Green Chilly- 2

Red Chilly powder - 1/4 tsp

Rice flour - 1 tbsp

Mustard Seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry Leaves -  a sprig

Coriander Leaves - Little (fine chop)

Method:

• Heat oil in pan and add in tomatoes and green chilly.
• Saute in low flame.
• Let it cool and blend it.
• Now heat oil in pan and add in mustard seeds.
• Add in cumin seeds, curry leaves and saute.
• Add n onion and saute in medium flame for few mins.
• Add in blended paste and little water and mix well.
• Add in red chilly powder and salt and mix well.
• Let it boil for few mins.
• Now add water to rice flour and  make a slurry.
• Add this to gravy and let it boil for few mins.
• Garnish with coriander leaves and serve hot.
• Goes good with Idly/Dosa.

Murungakaai / Drumstick Thokku

Ingredients:

Drumstick - 3
Onion - 1 (fine chop)
Tomato - 3 (fine chop)
Green Chilly - 1
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Garam Masala - 1/2 tsp
Coriander Powder - 1 tsp
Curry Leaves - a sprig
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Kadala paruppu  -1 tsp
Cumin seeds -1/s tsp
Oil - 2 tsp
Salt, Water - As reqd

To Grind:

Coconut - 1/4 cup
Cashewnuts - 8
Poppy seeds - 1 tsp
Water - Little

Method:

• Heat oil in pan and in drumstick pieces and saute.
• Saute for 2 mins and transfer to plate.
• To the same pan add in oil and add mustard seeds, urad dal.
• Add in kadala parupu and cumin seeds.
• Add in onion, ginger garlic paste and saute in low flame.
• Add in chilly and curry leaves and saute in low flame.
• Once onion turns into mild brown color add in tomatoes.
• Add in spice powders and salt.
• Cover and cook in medium flame for 3-4 mins.
• Now add items under "to grind" to blender.
• Blend it and set aside.
• Now to the pan add in sauted drumstick and mix well.
• Add in blended paste and little water and mix well.
• Cover and cook in low flame for 8-10 mins.
• Cook till oil oozes out.
• Add in fine chopped coriander leaves.
• Goes good with rice//idly/dosa.

Kadai Paneer #2

Ingredients:

Paneer - 250 g
Onion - 1 1/2 (dice 1/2 onion and keep)
Tomato - 2 1/2 (deseed and dice half)
Green Capsicum - 1/2 (dice and keep)
Cashews - 3-4
Fresh cream - 1 tbsp
Ginger garlic paste - 2 tbsp
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/8 tsp
Dry Red Chilly - 1 
Salt, Oil, Water - As reqd

Kadai Masala:

Coriander seeds - 3 tbsp
Black pepper corns - 1 tbsp
Cumin seeds - 1 1/2 tbsp
Cloves - 10
Cinnamon stick - 3 small pieces
Green Elaichi - 5
Dry Red Chilly - 14 

Method:

• Dry roast ingredients under "Kadai Masala"  one bye one in medium flame.
• Set aside to cool.
• Blend it to a fine powder and let it cool and store.
• Heat oil in pan add in onion and saute for a while.
• Add in tomatoes and cook till turns soft.
• Add in garlic, ginger and green chilly.
• Cook in medium flame.
• Add in kashmiri chilly powder, coriander powder and turmeric powder.
• Add in cashews and mix well.
• Cook for 2 mins.
• Let this cool.
• Add in salt and blend this to a fine paste and set aside.
• Heat oil in pan and deseed and add one chilly.
• Then add in blended puree and cook for a min.
• Add in paneer cubes.
• In other pan add very little butter.
• Add in diced onion and diced capsicum.
• I also added deseeded and added diced tomatoes.
• Saute for 30 sec and add to gravy.
• Add in 1 1/2 tbsp of kadai masala and mix gently.
• Cover and cook for 2-3 mins.
• Add in fine chopped coriander leaves and curshed methi leaves.
• Mix well and cook for a min.
• Turn off range and add in cream.
• Serve hot with chapathi/poori.

Veg Paya #2

Ingredients:

Onion - 2 (fine chop)
Tomato - 2 (roughly chop)
Bay Leaf - 1
Cloves - 2
Cinnamon stick - small piece
Fennel seeds - 1/2 tsp
Curry leaves - a sprig
Coriander leaves  - Little (chop)
Salt, Water, Oil - As reqd

Paste:
Coconut - 1/4 cup (1/4 moodi)
Garlic - 6-7
Ginger - small piece
Green Chilly - 5-6
Fennel seeds - 1 1/2 tsp
Black pepper corns - 1 1/2 tsp
Poppy seeds - 1 1/2 tsp
Cashews - 4
Roasted Gram dal  - 1 tsp

Method:

• In a blender add in coconut and other ingredients under "paste".
• Add water and blend this to fine paste.
• Heat oil in pressure pan and add in bay leaf, cloves, cinnamon stick.
• Add in fennel seeds, onion and saute in low flame.
• Add in blended paste and saute in low flame.
• Add in chopped tomatoes and saute for a while.
• Add in required salt and add water acc to the thickens of gravy you want.
• Add in chopped coriander leaves and mix it.
• Cover and pressure cook for 2 whisltes.
• Goes good with idiyappam/aapam/idly/dosa/chapathi/poori.

Paneer Kurma

Ingredients:

Paneer - 200 g
Onion - 1
Tomato - 1
Garlic - 4
Ginger - small piece
Green Chilly - 3
Coconut - 1/4 cup
Cashews - 5-6
Groundnut - 1 tbsp
Cloves - 2
Cinnamon stick - small piece
Kashmiri Chilly powder - 1 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/8 tsp
Chole Masala  - 1/4 tsp
Ginger garlic paste - 1/4 tsp
Unsalted butter - 1 tbsp
Salt , Water, Oil - As reqd

Method:

• Heat oil in pan and add in cloves, cinnamon stick.
• Saute in medium flame.
• Add in onion and 1/2 tomato and cook in medium flame.
• Add in garlic, ginger, chilly and saute.
• Add in cashews and ground nuts and saute.
• Add in coconut and salt and mix well.
• Cook in medium flame for 2-3 mins.
• Let it cool and blend it to fine paste by adding water.
• Heat oil and butter in pan.
• Cook in medium flame.
• Add in ginger garlic paste, spice powders and cook for a min.
• Add in roughly chopped tomato and mix well.
• Cover and cook in low flame till tomato turns mushy.
• Add in blended paste, required water and mix well.
• Let it boil for 2-3 mins.
• Add in paneer pieces and gently mix it.
• Finally add in crushed methi leaves and chopped coriander leaves.
• Serve hot with chapati/Poori.

Kadala Curry

Ingredients:

Brown channa - 1 xup
Big onion - 2 (fine chop)
Tomato - 2 (fine chop)
Red Chilly powder - 1/2 tsp
Kashmiri Chill powder - 1 tsp
Coriander powder - 2 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a sprig
Coriander leaves - Little
Salt. Water, Oil - As reqd

To grind:

Small onion - 8-10
Coconut - 1/4 cup (grated)
Cinnamon stick - small piece
Elaichi - 1
Cloves - 3
Fennel - 1/2 tsp
Black pepper corns - 1 tsp
Cumin seeds - 1 tsp
Garlic - 4
Ginger - small piece

Method:

• Soak channa overnight.
• Strain it.
• Add in little salt and 2 cups water to this and pressure cook.
• Heat oil in pan and add in items under "to grind".
• Add in garam spices, pepper corns, ginger and garlic.
• Saute them in low flame.
• Add in small onion , spice powders and coconut.
• Saute well.
• Transfer to blender and add little water and blend it to fine paste.
• Heat oil in pan and add in mustard seeds.
• Add in curry leaves, onions and saute in medium flame.
• Add in tomatoes and saute till it turns mushy.
• Add in blended paste and cook in low flame till oil oozes out.
• Add in boiled channa with water.
• Add in salt acc as we have added salt while boiling channa.
• Cook for few mins.
• Garnish with coriander leaves.
• Gravy will be of thin consisitency.
• Goes good with idiyappam.

Capsicum Pappu

Ingredients:

Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Green Capsicum -  1 (fine chop)
Thoor dal - 1 cup
Turmeric powder - 1/2 tsp
Sambar thool - 1 1/2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Dry Red Chilly - 1
Curry Leaf - a sprig
Hing - a pinch
Salt, Water, oil - As reqd

Method:

• In a bowl, add in dal and water.
• Add in turmeric powder, hing and pressures cook.
• Pressure cook till dal is done.
• Strain the dal water and mash the dal and set aside.
• Now heat oil in pan and add mustard seeds, cumin seeds.
• Add in curry leaf, deseed and add chilly and saute.
• Add in onions and saute.
• Add in tomatoes and saute till it turns mushy.
• Add in capsicum and saute in low fame for min 3 mins.
• Or till raw smell goes.
• Add in sambar thool, salt and mashed dal and dal water.
• Mix well.
• Cook till it thickens.
• Garnish with coriander leaves.
• Goes good with rice.

Onion Tomato Sabzi / Masala

Ingredients:

Big Onion -  1 1/2 - 2 (thin slices)
Tomato - 1 - 1 1/4 (fine chop)
Ginger garlic paste - 1 1/2 tsp
Kashmiri Chilly powder - 1 tsp
Garam Masala - 1/4 tsp
Chole masala - 1/4 tsp
Coriander powder - 1 tsp
Fennel powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Add in onions and saute in medium flame.
• Add in ginger garlic paste, curry leaf.
• Saute this till onions turns folded brown.
• Add in spice powders and mix well.
• Add in tomatoes and salt and mix well.
• Cover and cook in low flame for app 4 - 5 mins.
• Or till the oil oozes out.
• This goes good with poori/chapathi.

SaivaMeen Kuzhambu

 

Ingredients:

Small onion - 8

Mustard seeds - 1/4 tsp

Red chilly powder - 2 tsp

Coriander powder - 2 tsp

Cumin powder - 1 tsp

Tamrind - small amla size

Salt, Water, Oil - As reqd

To Roast:

Plantain/Vazhakaai - 2

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Salt - As reqd

Masala Paste:

Onion - 1

Garlic pods - 4

Ginger - small piece

Tomato - 2

Coconut Paste:

Grated coconut - 3 tbsp

Cashews - 4

Fennel seeds - 1/2 tsp

Method:

• Soak tamrind in water and set aside.
• In a blender, add in items under coconut paste.
• Blend this and set aside.
• Now heat oil in pan, add in items under "masala paste".
• Add one by one and saute in medium flame.
• You can add in sprig of curry leaves too.
• Let this cool and blend it to fine paste.
• Now cut the plantain into 3 pieces and each piece to 4 big piece.
• Take this in a bowl.
• Add in spice powders under "To roast".
• Mix well.
• Heat little oil in pan and add in plantain pieces.
• Flip and cook till done.
• Transfer to plate.
• Now heat oil in pan.
• Add in mustard seeds, curry leaves and onion.
• Saute this in low flame.
• Add in spice powders and salt.
• Add salt acc as we have added while roasting too.
• Add in blended masala paste and cover and cook for 10-12 mins.
• Then add in strained tamrind pulp, coconut paste and little water.
• Cover and cook for 10 more mins.
• Now add in roasted plantain and mix well.
• Cover and cook for 5-6 mins.
• Garnish with coriander leaves and serve hot.

Brinjal Gosthu / Gotsu

 

Ingredients:

Moong dal - 1 1/4 cup

Small onion - 75 g

Tomato - 2

Tamrind - 25 g

Brinjal - 1 

Turmeric powder - 1/2 tsp

Hing- Little

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Dry Red Chilly - 2

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Masala:

Channa dal - 2 1/2 tsp

Urad dal - 1 1/4 tsp

Dry Red chilly - 8

Fenugreek seeds - 1/4 tsp

Coriander seeds - 2 tsp

Hing - Little

Method:

• In a bowl add in dal, water and turmeric powder.
• Add in hing and pressure cook till done.
• While pressure cooking, I added few small onions to it.
• And also added tomato.
• Once done, strained the water.
• Mashed the dal with onion and tomato.
• Soak tamrind in hot water.
• Heat a pan, add in a tsp of oil.
• Add in items under "masala".
• First add in channa dal and suate in low flame.
• Add in urad dal, coriander seeds and chilly.
• Roast them in low flame.
• Add in fenugreek seeds and saute.
• Turn off range and add in hing and mix well.
• Let it cool and blend it to fine powder.
• Can store this in air tight container once cooled.
• Heat 2 tbsp of oil, add in mustard seeds, cumin seeds.
• Once it splutters, add in curry leaves, dry red chilly.
• Add in fine chopped onions and saute.
• Add in small diced brinjals and saute it.
• Add in little water and cook in high flame for 5-6 mins.
• Once everything is cooked, add in strained tamrind water.
• Add in 2 tsp of blended masala.
• Mix well.
• Add in mashed dal and dal water.
• Let it cook for 2 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with pongal/idly/dosa.

Green Capsicum Gravy

 

Ingredients:

Green capsicum - 1
Tomato - 1
Onion - 1
Garlic cloves - 4
Ginger - small piece
Fennel seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
White sesame seeds - 1/4 tsp
Poppy seeds - 1/4 tsp
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp

Garam masala - 1/4 tsp

Turmeric powder - 1/8 tsp

Cashews - 6

Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and in roughly chopped onions.
• Saute in low flame.
• Add in garlic, ginger and saute.
• Add in cumin seeds, fennel seeds, sesame seeds.
• Add in poppy seeds and saute till onion color changes.
• Add in cashews and toss well.
• Let it cool and blend it to fine paste.
• Now heat oil in pan, add in blended paste.
• Add in spice powders and mix well.
• Cook in medium flame till oil oozes.
• Now add in fine chopped tomatoes and saute well.
• Add in diced capsicums and mix well.
• Add little water and salt.
• Cover and cook for few more mins.
• Garnish with coriander leaves and serve hot.
• Goes good with chapathi/poori.

Capsicum Sambar

Ingredients:

Thoor dal - 3/4 cup
Green Capsicum - 1
Onion - 1
Tomato - 1
Dry red chilly - 1
Tamrind - small piece (amla size)
Turmeric powder - 1/2 tsp
Hing - a pinch
Sambar thool - 1 1/4 tbsp
Curry Leaves - a sprig
Mustard seeds - 1 tsp
Cumin seeds -1/2 tsp
Salt,Oil,Water - As reqd

Method:

• In a bowl add in washed dal.
• Add water, turmeric powder, hing.
• Add in roughly chopped tomato and pressure cook.
• Pressure cook till dal is done.
• Strain water to a bowl and mash dal with tomato and set aside.
• Strain and collect the tamrind water.
• Heat oil in pan, add in mustard seeds, cumin seeds.
• Add in dry red chilly and curry leaves and saute.
• Add in onions and saute.
• Then add in capsicum juliannes.
• Saute for a min.
• Add in mashed dal, dal water, tamrind water.
• Add in salt and sambar thool and mix well.
• Let it boil for 4-5 mins.
• Goes good with rice.

Vazhaipoo/ Banana flower Sambar/Pappu

Ingredietns:

Banana flower - 1 medium size
Thoor dal - 1 cup
Onion - 1 (fine shop)
Tomato - 1 (fine chop)
Tamrind - small size (soak in water)
Turmeric powder - 1/4 tsp
Sambar thool - 1 1/2 tbsp
Hing - a pinch
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Dry red chilly - 1 (break & deseed)
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• In a bowl add in dal, water and turmeric powder and hing.
• Pressure cook till dal is done.
• Mash this and set aside.
• Clean the banana flower, remove the bulbs.
• Add little water to pan and add in fine chopped banana flower.
• Add a srop of lime to retain the color.
• Strain this and set aside once it is cooked.
• Now to the same pan add in oil, mustard seeds.
• Add in cumin seeds and curry leaves.
• Add in dry red chilly and saute.
• Add in fine chopped onion and saute for a while.
• Cook in medium flame.
• Add in fine chopped tomato and saute till it is mushy.
• Add in little tamrind water and let it boil.
• Add in mashed dal, sambar thool and required salt.
• Add in little water and boiled banana flower.
• Cook in low flame for 3-4 mins.
• Serve hot with rice.

KajuMasala Gravy

Ingredients:

Cashews - 70 g + 50 g
Poppy seeds - 20 g
Onion - 3 (150 g)
Tomato - 4 (150 g)
Cloves - 4
Cinnamon stick  - small piece
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Kashmiri Chilly powder - 1 tsp
Kasuri methi - 1 tsp
Coriander Leaves - Little (fine chop)
Fresh cream - 3 tbsp
Salt, Oil, Water - As reqd

Method:

• Soak 70 g of cashews and poppy seeds in water for 20 mins.
• Strain water and blend it to fine paste and set aside.
• Now add ghee to pan and roast 50 g of cashews and set aside.
• Add oil to the same pan and add garam spices.
• Add in fine chopped onion and saute for a while.
• Saute till golden brown.
• Add tomato and saute for 2 mins.
• Cook till it is mushy.
• Add in spice powders an salt and mix well.
• Add in app 450 ml water and mix well.
• Cook for 5-6 mins,
• Add in blended paste and cook in medium flame.
• Cook for min 15-20 mins , and keep stirring.
• If it is too thick add water to adjust consistency.
• Add in crushed dried methi leaves.
• Add in fried cashews, chopped coriander leaves.
• Turn off range and add cream and mix gently.
• Transfer to serving bowl.
• I added little oil to pan and added 1/4 tsp of chilly powder.
• Saute for a sec and added to gravy.
• Serve hot.

Green Kurma #2

 

Ingredients:

Onion - 2

Green chilly - 3

Ginger - small piece

Garlic - 5

Coconut - 1/4 cup (grated)

Groundnuts - 50 g

Coriander powder - 1 tbsp

Kashmiri chilly powder - 1/2 tsp

Fennel seeds - 2 tsp

Cumin seeds - 2 tsp

Black pepper corns - 2 tsp

Cinnamon stick - small piece

Cloves - 3

Coriander Leaves - handful

Curry Leaf - a handful

Salt, Water, Oil - As reqd

Method:

• Chop one onion roughly and other onion into thin slices.
• Set this aside.
• Heat a tbsp of oil and add garam spices.
• Add in fennel seeds, cumin seeds, pepper corns.
• Add in green chilly, ginger and garlic and saute.
• Add in roughly chopped onion and mix well.
• Saute for a while and then add in curry leaves and coriander leaves.
• Saute this for 2 more mins.
• Add in grated coconut and groundnut(without skin) and saute.
• Once done, transfer to plate and let it cool.
• Add little water and blend it to fine paste.
• Heat oil in pan and add in a sprig of curry leaves.
• Add in thin sliced onion and saute.
• Add in blended puree and a cup of water.
• Cover and cook in low flame for 7-8 mins.
• Oil will ooze out.
• Now in other pan add in oil and then chilly powder.
• Just keep it on flame for few seconds.
• Add this to gravy.
• Garnish with coriander leaves and serve hot.
• Goes  good with idly/dosa/chapathi.