Green Chutney

 (For Kebab ,Snacks ,Tandoori Chicken.. etc)

Ingredients

Green Chutney

Pudina Leaves - 1/2 bunch
Coriander Leaves - 1/4 bunch
Onion (Chopped) -1/2
Green Chilly - 1 or 2
Hing powder - a pinch
Garam Masala - 1 tsp
Curd - 1 cup
Salt - to taste







Preparation

Mix and blend all ingredients (except Curd) thoroughly in a mixie to make a paste

Add curd in it and mix well

Green Chutney is ready

TOMATO PANEER

Tomato Paneer

Ingredients

Paneer - 1 cup
Onion - 2 medium (chopped Finely)
Ginger Paste - 1 tsp
Garlic  Paste - 1 tsp
Pepper Powder -  1 tbs
Tumeric Powder - 1/4 tsp
Tomato paste - 1 big
Tomato Sauce - 3 tbs
 Sugar - 1/2 tbs
Salt - to taste
Coriander Leaves - 1/4 cup
Water - 1 cup
Oil - 2 tbs

Preparation


Heat oil in pan  and saute onion till it turns to light brown colour

Then add ginger garlic paste and saute  for 2 min

Add tomato paste and saute very well

Once oil appears from this gravy add  tumeric powder.

Add water ,pepper powder,sugar, salt, and tomato sauce and make it boil

When it start boils add paneer cubes and cook for 10 min in slow flame

when the gravy become thick add coriander leaves  and turn off the flame

Note ::: This curry is a sweetish curry... suitable for chappthi and nan

POTATO MANGO CURRY

Ingredients



Potato Mango Curry



 

Potato - 1 ( Cut it into small pieces)

Mango - 1/2 ( depends upon the sour,( Cut it into small pieces))

Salt - as required

Coriander Powder - 1 tsp

Oil - 2 tsp

Mustard - 1 tsp

Curry Leaves - 1 strip

Red Chilly - 3

 

For Grinding

 

Coconut - 1/2 cup

Shallots- 5

Ginger - 1 small piece

Red Chilly Powder - 2 tsp

Turmeric Powder - 1/4 tsp

 

 Grind these ingredients to a very fine paste

 

 

Preparation

 

 Cook potato and mango with coriander powder  and salt in enough water

 

 Then add coconut paste and make it boil

 

 Heat oil in a pan and splutter mustard , curry leaves and red chilly

 then pour it into the curry.

 

 Potato Mango Curry is  ready

 

 

Potato Mango Curry

 

EASY POTATO CURRY FOR CHAPATHY

POTATO CURRY

Ingredients

Potato -1

Onion - 1

Tomato -1

Green Chilly -2

Curry Leaves - 1 strand

Coconut - 1/2 cup

Ginger - 1/2 inch piece

Salt - to taste

Preparation

Cut potato, onion  & tomato in to medium size pieces

Chop green chilly

Keep potato ,onion, tomato and green chilly in a pressure cooker with salt and cook till get 3 visil

Grind coconut and ginger to a fine paste

Once potato cooked well add the grounded paste with curry leaves

Make it boil for 3 min

Potato curry is ready 

SHALLOTS SAMBAR

Ingredients

Onion Sambar

Toor Dal -100gm
Asafoetida - 1 pinch
Sambar Powder -3 tbs
Shallots- 200 gm
Potato -1
Tamarind- 1 lemon size
Jaggery -1 tsp
Salt - to taste
Mustard- 1 tsp
Curry Leaves - 2 strand
Red Chilly -2
Oil - as required


Preparation

Cook toor dal with a pinch of asafoetida in a pressure cooker

Fry shallots in a pan without using oil (2-3min).

Add potato in the cooked  dal and cook both in cooker till get 1 steam.

After that add shallots and sambar powder, make it boil for 5 min.

Soak tamarind in 1/2 cup of water and squeeze the tamarind water from it.

Add tamarind water ,salt and jaggery make it boil.

Heat oil in a pan

Add mustard,red chilly and curry leaves  in it

Add this mixture into the sambar

If you want more spice  add green chilly in it

PANEER MAKHANI

Ingredients

Paneer Makhani

Paneer - 200 gm
Tomato -4 (medium Sized)
Onion -2
Butter - 2tbs
Green Chilly -2
Ginger -1 inch piece
Fenugreek Powder - 2tsp
Chilly Powder -1 tsp
Pepper Powder - 1tsp
Garam Masala - 1 ts
Cashewnut Paste -1/4 cup
Salt -to Taste
Ghee -1tsp

Preparation

Boil tomato in water for 3min

Remove the skin and keep

Fry onions in a pan for 2 min

Grind tomato and onion in a mixer grinder

Heat butter & ghee in a pan

Fry chopped green chilly & ginger

Add onion tomato paste and saute well

Add fenugreek powder,chilly powder,garam masala and pepper powder and saute well

Add paneer & cashew paste 

add 1/2 cup water ,salt & cook for 5 min

If you want add (optional) fresh cream (1/2 cup) you can add at last & make it boil.

BOONDI RAITHA

Ingredients

Boondi Raitha

Boondi -1cup(Salted)
Curd -2 cup
Coriander Leaves - 1 tbs (Chopped)
Chat Masala -1 tsp
Salt - to taste


Preparation

Boil water in a vessel

Add Boondi in it for 2min ( this process will make boondi soft and remove oil)

Drain the water

Then add in to the curd

Add coriander leaves & chat Masala

Mix Well & add salt to taste

This tasty raitha we can serve for any rice varities

COURTESY : LIYA ( MERIN)

CHIILY PANEER

Ingredients

Chilly Paneer

Paneer -200gm
Onion -2 (chopped Rectangular pieces)
Green Chilly -3 (chopped Very small pieces)
Garlic -5pods (chopped small pieces)
Soy Sauce -1 1/2 tbs
Chilly Sauce -1 1/2 tbs
Tomato Sauce -3tbs
Pepper Powder -1tsp
Corn Flour -1tsp
Water -1/2 cup
Salt -as required
Oil -1 tbs

Preparation

Heat oil and saute garlic and green chilly for 3min

Add onions  and saute well

Add Soy sauce,Chilly Sauce,Tomato Sauce saute for 2 mins

Add paneer pieces, pepper powder and salt saute for 2min

Add corn flour and mix well

Add water and boil this in slow flame for 3min

Remove it from stove when gravy gets thick...


    If you want more gravy  you can increase the amount of water and cornflour

    If you like to add capsicum you can add with onion and saute well

    This Curry is very good for FRIED RICE

POTATO STEW

Ingredients

POTATO STEW

Potato -4
Onion -3 (Sliced Long)
Ginger -2inch piece
Green Chilly - 3
Curry Leaves - 2 strand
Tomato Puree- 4tbs
Oil -as required
Cardamom- 4
Cinnamon - 2 small pieces
Cloves -4
Black pepper - 1tsp
Garlic -8 pods
Coconut milk -1st -1 cup
                       2nd -2 cup

Maida - 1tbs

Preparation

Cook Potato in cooker and remove the skin

Mash Cardamom,Cloves,cinnamon,Pepper and garlic

Heat oil in a pan

Add onion,green chilly and ginger ,curry leaves and stir  well

Add maida and saute well

Add tomato puree (Put tomato in boiled water and remove skin and grind it in mixer grinder) saute well

Add mashed masala mix & potato with salt

Add 2nd coconut milk and make it boil well

last add 1st coconut milk..just heat it ,don't boil.

          (If you want egg on  this stew  you can add boiled egg)

ONION CURRY

Ingredients

Onion Curry

Onion -2
Green Chilly -2
Ginger -1/2 inch piece
Tomato -1 small
Oil -  1tbs
Coriander Powder -2tsp
Chilly Powder -1tsp
Turmeric Powder -1/2 tsp
Water -1cup
Salt - as required
Curd -1/2 cup

Preparation

Onion cut it into thin long slices

Cut Green chilly, ginger & tomato also small pieces

Heat oil in a pan

Saute onions well

Then add Green Chilly & Ginger saute well for 2 min

Add  tomato and saute for 3 min

Then Saute with coriander powder,Turmeric Powder and chilly powder

Add water & salt  make it boil

Last add curd and mix well and switch off stove


    This curry suitable for Chappathy,Bread and all..

BREAD KOFTA CURRY

Bread kofta Curry

Ingredients

For the koftas: Bread slices - 3 nos
Potato - 1 no
Salt - As reqd
Green chillies - 2 nos
Chilly powder - 1 tsp


For the gravy:
Tomatoes - 1 nos
Onion - 1 no
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Yoghurt/Curd - 1 tbsp
Coconut Milk -1 cup
Oil - 3 tbsp
Coriander leaves for garnishing


For grinding:
Onion - 1 small
Garlic pods - 3 nos
Ginger - A small piece
Garam masala powder - 1 tsp

Preparation

For making the koftas:
1)Pressure cook potato, peel and mash nicely.

2)Soak bread in little water and squeeze out water from the slices.

3)Mix together mashed potatoes and bread by adding salt, green chillies and chilly powder.

4)Heat oil in a pan.

5)Make small balls from the prepared bread and mashed potato dough, flatten a little bit and fry till golden brown.

For making the gravy:
1)Heat oil in a pan.

2)Add chopped onions and fry till translucent.

3)Add ground masala and fry till oil separates.

4)Add yoghurt and fry for a while.

5)Add chilly powder and turmeric powder and fry for another minute.

6)Add tomatoes.

7)After a while, add little water and boil till the gravy becomes thick.

8)Add one cup of coconut milk ,do not boil.

9)Add prepared koftas just before serving.

   This curry suites for Chappathi,Appam and all.

PANEER BUTTER MASALA

Ingredients

Paneer Butter Masala

1.Paneer - 15 cubes
2.Onion - 2 (take Puree)
3.Tomato - 3 Tsp(Take Puree)
4.Ginger Garlic Paste - 2 tsp
5.Cashewnut Paste - 2 tsp
6.Chilli Powder - 2tsp
7.Coriander powder -1tsp
8.Tumeric Powder - 1/4 tsp
9.Garam Masala - 1/4 tsp
10.Butter - 2tsp
11.Raisins -15

Preparation

For onion puree- cut onions and saute it in a pan for 1 min then blend it in mixer grinder.

For Tomato Puree- Boil water and put tomato in it and after some time remove the skin of tomato and grind it in mixer grinder.

Take a pan and put little oil and saute paneer for 3 min.

Put pan again and heat with butter.

Add onion, saute untill colour changes to light brown

Now add ginger garlic paste fry till raw smell disappear.

Then add chilli powder,Coriander powder,tumeric powder,cashew paste,Tomato puree,garam masala and salt.

saute 7-8 mins

now add fried paneer cubes,raisins and little water.cook till gravy becomes semi soild

Ready to serve