Sev Tomato curry( gujarati style


Ingredients: 1 cup sev 3 medium sized tomatoes 1 onion cut 1/2 tsp ginger grated 1 green chili 1 tsp garam masala powder salt to taste 1/2 tsp mustard seeds 1/2 tsp cumin(jeera) seeds pinch of hing 1/2 tsp turmeric powder 1/2 tsp jeera powder 2 tsp oil to cook

Method: y y y y y y y Heat oil in a kadai Add cumin seeds, mustard seeds, hing and green chili Now add small cut onion and grated ginger. When the onion turns a little brown and oil starts separating , add small cut tomatoes Now add garam masala powder, jeera(cumin) powder, turmeric powder and salt to taste Add 1 cup of water and cook with lid covered for 10 mins Once done like a gravy , add the Sev and serve hot.

Serving Suggestions: Serve with parathas or phulkas Tip: You can add 1/2 tsp sugar if you feel that the taste of curry is very sour ( because of the tomatoes ) Add sev before 5 mins of serving time to prevent it from becoming very soggy.

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1. Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, concentrated tomato puree and onions. Saute until the onions become translucent, and then add the pureed fresh tomatoes.

. Season with chilli powder, turmeric, cinnamon, salt and sugar. Allow to cook down to a fairly thick mixture, and then adjust the texture with around 4-6 tbsp water. Turn the heat off. 3. Just before you¶re ready to serve, add the sev to the piping hot sauce and give it a quick and gentle mix through. Garnish with chopped coriander and serve immediately. I love to serve this with hot, buttered chapattis and absolutely nothing else. However, it¶s also great with naan, paratha and puri. Wash it all down with a tall glass of salted lassi and feel your belly release a deep sigh of gratification.

AAM PANNA Ingredients: 6 medium sized Green Mango (Aam) 33/4th cup Water 1 tsp dry-roasted and grounded Cumin Seed (Jeera) 1/2 tsp Red chili Powder (Lal Mirchi) 1 tsp Salt (Namak) 3 tblsp Sugar (Cheeni)

Pour sufficient water and mix well. Method 1. Place the pulp in a deep bowl. 5. Add 4 to 5 tbsp of aam panna in a tall glass. 7. 5. Whisk thoroughly. 6. Transfer it to a jug. Stir in the mint and whisk again. Mix well. stone and pulp the mango with a spoon. Add water. Serve chilled with crushed ice. 4. Strain and store in dry sterilised airtight bottles. Cool completely and squeeze out the pulp. chili and cumin. sugar. salt. Simmer for 10 minutes. 2. To Serve: 1. 2. Drain off the water and then peel. Add crushed ice. Wash the mangoes. Mix well and serve chilled Lauki Ka Halwa Vegetarian Recipes . Add sugar.Dessert Recipes . Add sufficient water and pressure cook the mangoes till 2 whistles. 3. Add salt if needed. Give it a boil for the sugar to dissolve completely. 3. Remove from gas and cool completely. 4. salt. rock salt and cumin seed powder.3 tblsp chopped Mint Leaves (Pudina Leaves) 12 crushed Ice-cubes How to make aam panna: y y y y y y y y y Place the mangoes with water to cover in a sauce-pan and bring to boil.

Carotene 22 .1 Kg Cardamom powder (Ilaichi) . remove the outer red skin and powder coarsely. Add sugar. Nutritive value per 100 gms : Calories 406 Protein 6 g. cover and cook until the lauki is tender and all the water has evaporated.1/2 cup Butter (Ghee) . groundnut powder and oil.10 no's blanched. Oil 5 ml. 5. reduce heat to low. Groundnut seeds 15 g. cook for 5 minutes. Enjoy hot Lauki Ka Halwa.14 mg. Jaggery 50 g. Heat ghee in a heavy based pan and add lauki mixture and fry on medium heat until it is light brown.08 g. RAGI LADDU Ingredients : Ragi flour 50 g. 47. Add steam cooked ragi flour.1/2 teaspoon Sugar (Chini) . Prepare jaggery syrup of three thread consistency. stir gently to avoig sticking and cook uncovered until all the moisture has evaporated.1/2 cup Almonds (Badam) .cut into sliver Pistachio nuts (Pista) .10 no's cut into slivers Method for Lauki Ka Halwa: Grate lauki. Bring to boil. then add powder milk and almonds and pistachios and turn off the fire. 4. stirring constantly. Iron 3 . Roast groundnut. Mix all the ingredients thoroughly and make laddus. Method of preparation : 1.1/2 cup Condensed Milk (Gadha doodh) . .Ingredients for Lauki Ka Halwa: Lauki (Ghiya) . cook the grated lauki along with cardamom powder and 1\2 cup of water in a pan over medium heat. Steam cook ragi flour for 20 minutes.80 gms Milk Powder (Sukha doodh) . 3. 2. Add condense milk.

3.32 mg. RAGI HALWA Ingredients : Ragi flour 35 g. Water 50 ml. 4. Add roasted groundnut flour & ragi flour. Ripe Papaya 15 g. 6. Nutritive value per 100 gms : Calories 384 Protein 10 g. Sesame Balls (Ell Urundai) Posted on 26 June 2009 by Sarmila Ingredients: y y y y Black sesame seeds 1 cup Ragi Flour-2 Cup Jaggery 1/2 cup water -1/2 Cup . Carotene 2470 g. Iron 2 . Cook along with mashed ripe papaya. 2. Roast ragi flour. Method of preparation : 1. Cool and serve. Jaggery 20 g. Prpare Jaggery syrup using 50 ml water. 5. remove red skin and grind to a fine powder. Groundnut 25 g.48. Roast groundnuts.

While grinding add jaggery as per your need. Make Dosa with that Batter. Add a pinch of cardamom powder with that for good smell.y Cardamom powder a pinch [Optional] Method: y y y y y y y In a Pan fry the sesame(ell) till good smell comes out. Mix well both fried saesame(ell) and this dosa using grinder or mixie.10 Ghee .3/4 cup Cashew or any nuts . Then add water in ragi flour mix it well.3 cups (peeled and grated) Milk .2 tspn Cardamom powder(optional) Recipe: .3 cups Sugar . make sure that batter will not be watery. Popularity: 12% Ingredients: y y y y y y Beetroot . Then Make in to Round balls.

halwa All you need Ragi ± 2 cups Jaggery ± 4 cups coconut grated ± 1 cup cardamom powder ± 1/4 tsp salt if required Method . 5. Heat a tspn of Ghee in another pan and fry Cashew nuts till they are golden brown.1. Add grated Beetroot and milk. Pour this mix to the Beetroot halwa and serve. stir it continuously to avoid burning the bottom. Once it is thickened remove from heat. At end of this cooking. 4. add Sugar and stir it. Cook till the ghee oozes out and milk evaporates. 2. Heat a tspn of Ghee in a wide pan. Tags: beetroot. Allow the milk to boil once then reduce the heat to medium. Variation: You can also use Carrot in place of Beetroot. 3. 6. Once the grated Beetroot is cooked. Stir it once in a while.

. Discard the millet pulp y y y y Heat Jaggery with half cup water until dissolved and strain to remove any dirt Add the Jaggery solution to the milk extract from ground millet grind grated coconut to extract the milk about half cup Add the coconut milk to the Jaggery+ Ragi milk and keep on medium flame stirring now and then y The Ragi will start to form slight lumps as you keep stirring the whole liquid will form as a smooth lumpy halwa consistency. straining the milk from Ragi must be done 2-3 times until the milk goes very light. y y y y Now add a tbsp of ghee and cardamom powder stir well Remove from fire and spread on a plate greased with ghee Let it cool or alternately you can refrigerate for half an hour Now the halwa would have set and ready to cut and serve.y y y y Soak Ragi for 3-4 hrs after washing cleanly Grind Ragi with adequate quantity of water Strain the liquid and grind the pulp again with 1 cup water Strain the liquid again.

Ingredients: 1 cup of Gram Flour (Besan) 1 cup of Sugar 1 cup of Clarified Butter (Ghee) or Cooking Oil 1 cup of Whole Milk ½ cup of Water Procedure: Heat clarified butter or oil in a heavy based pot. When the clarified butter or oil melts. This can also be stored for about a week. Add water and stir for a few minutes so that no lumps are formed.note: This can also be made from Whole Wheat/ Raw Rice Posted in /Jaggery. So check out this simple recipe. add the gram flour and continue cooking on medium heat. and stir for 5-7 minutes and take off heat. havyaka cuisine. Add the sugar. Serve hot or cold. Add milk and heat further. Karnataka dishes. (continuously stirring) until the gram flour turns light brown. /Sweet. . 28 Comments » Besan Halwa You can quickly make this delicious halwa to turn on the mood of your family members during festivals and also whenever your guests drop in. /Finger Millet.

Set aside. Heat water and milk in a pan. . Stir in cardamom powder.Rate this Recipe Besan halwa Ingredients 1 cup besan 3/4 cup ghee 1 cup sugar 1/2 teaspoon cardamom 1 cup milk 1/2 cup water (approximately) Preparation method 1.

4. 3. Mysore pak Ingredients: 1 cup 1 1 1/2 tea spn cardamom powder gram cup cup flour(besan) sugar ghee Normally 2 cups of ghee for 1 cup flour is used. Serve hot. stirring frequently till the halwa pulls away from the sides of the pan. Add the sugar and stir. Pour in the milk mixture gradually. Add besan and roast in the ghee for 10 minutes. or spread the mixture into a rimmed plate and allow to cool. Method: Heat 1 tea spn ghee and add gram flour. Add water as needed. . Cook the mixture for 10 ± 15 minutes. or until it smells nutty and fragrant. Cut into squares and serve. But I am very satisfied with the texture for amount of ghee I used.2. I think that makes the texture still better. Heat ghee in a shallow frying pan. Keep stirring to avoid lumps.

On a medium flame. Mix sugar with 1/2 cup water and bring it to boil. Take care not to burn. . it burns easily. so make sure to keep stirring it. keep mixing with a spoon. fry till nice aroma comes out of it and it turns slightly brownish. Take it out on a plate and keep aside.

add the fried four and mix (do not wait till it forms syrup). . and you can see rapid boiling.When it is boiling.

the air goes off. If you stop mixing for a min. keep mixing continuously. keep mixing all the time.Now add 1 tbl spn ghee at a time. you will see the mixture has lots of air in it and when you start mixing again. When all ghee is done. .

Keep the plate tilted at an angle.When the mixture starts leaving edges and looks a bit dry. mix well and pour it into a greased plate and flatten immediately. Cut into desired shapes. add cardamom. all the extra ghee comes out of the Mysore pak and you get very dry pieces. this way. .

Always keep the plate at an angle to remove extra ghee. . So make sure not to skip the first step of frying/roasting it well.If the flour remains half fried(roasted).Makes Preparation time : 45mins about 12-14 pieces PS: These are some very important notes to keep in mind . . You have to work very fast at this point.The plate where you pour the mixture should be greased with ghee and kept ready before you even start heating the water because you cannot spend time on greasing it when the mixture is ready to be poured. it gives a different taste.

stir continuously. Add sugar and cook further till thickens. When it is completely cooled. This step comes only with practice. elaichi. it gets burnt very easily.. stirring occasionally. 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Beetroot Halwa Recipe Making Procedure Peel and grate beetroot Put milk and dudhi in a heavy saucepan. it wont get solid after cooling. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. so start with a cool. Add ghee.Take out from the heat when the mixture looks quite dry and looks like froth. patient mind . Beetroot Halwa Recipe Ingredients Use the following ingredients to prepare or make Beetroot Halwa recipe at home. . Tomato Rice Recipe This food recipe posted on Rice Recipes by vamshi Learn how to make Tomato Rice recipe at home. saffron and color. . it crumbles very easily. Once it starts thickening.Cut into pieces when it is still warm. Easy to cook . If you take out early. Boil till thick.Never try to make this dish on a high flame.

1) Bengal gram . basmati rice 1/2kg Ginger garlic paste cashews (optional) ghee or oil (optional) salt to taste hillies 5 onion 1 Tomato Rice Recipe Making Procedure Boil Tomato and Grind Pure oil in pressure cooker add ghee or oil add all masala ingredients onions and hilles saute than add ginger garlic paste than add rice saute and add tomato puree mix well add water and close lid for few minutes and as the rice us cooked add coriander leaves and fried casew with ghee Kobbari Bobbattulu Recipe Ingredients Use the following ingredients to prepare or make Kobbari Bobbattulu recipe at home.Tomato Rice Recipe Ingredients Use the following ingredients to prepare or make Tomato Rice recipe at home.1 cup 3) All purpose flour . Tomatoes 1/2kg bay leaf elaichi cinamon cloves shahjeera.250 grams .250 grams 4) Jagggery .250 grams 2) Grated fresh coconut .

Now put all these brinjal pieces into a frying pan and cover the pan with a lid and pour some water on the top of the lid so that those brinjal pieces gets boiled. Frequently . 3) Prepare thick chapati like dough with all purpose flour using about 150 grams of ghee 4) Make pooris with this dough. put the bengal gram-coconut paste as round balls in the centere of each poori and cover 5) Again press the stuffed balls in to pooris (bobbaattu) 6) Fry each bobbttu on both sides until light brown using ghee liberally 7) Serve Hot Recipe Author: Saikiran Vankaya Kothimeera Karam Curry Recipe Ingredients Use the following ingredients to prepare or make Vankaya Kothimeera Karam Curry recipe at home.Brinjals 10-12 green chillies 6-8 Corriender Sticks (Kothimeera Katalu) Sufficient Tamarind Juice Sufficient Salt Oil according to requirements Vankaya Kothimeera Karam Curry Recipe Making Procedure Wash the brinjals and cut them into pieces according to your taste and style.2 spoons 6) Ghee _ 300 grams Kobbari Bobbattulu Recipe Making Procedure 1) Clean and cook the bengal gram and mash into thick dough 2) Fry the grated coconut in 3 spoons of ghee until light brown.5) Cardamom seed powder . Now heat the frying pan (Bandali) and put sufficient oil in it. add to the bengal gram dough. Also add Jaggery and mix thoroughly. 1/2 Kg --.

Serve and eat. Ingredients For the kadhi 4 cups curds (dahi). If possible try to add some oil in it for good taste and look. Now put the Corriender and green chilly paste in the pan where brinjal pieces are boiling. Make this combination like a Paste. beaten 2 tbsp besan (Bengal gram flour) 1/4 tsp turmeric powder (haldi) salt to taste For the pakodis 1 cup besan (Bengal gram flour) 2 tbsp chopped coriander (dhania) 1/4 tsp turmeric powder (haldi) a pinch of baking soda 1 tsp cumin seeds (jeera) 2 green chillies. Now add the salt according to the requirements and pour the tamarind juice into the pan.check those brinjal pieces so that it wont stick to the walls of the pan. (1/2") stick cinnamon (dalchini) 2 cloves (laung / lavang) 2 whole dry kashmiri red chillies 1/2 tsp fennel seeds (saunf) 1/2 tsp coriander (dhania) seeds 1/2 tsp cumin seeds (jeera) 1/4 tsp fenugreek (methi) seeds . In the mean time cut those corriender sticks into pieces and grind along with the green chillies. Finally for look just add some corriender leaves on the top of the curry. (Chintapandu Rasam). Boil those pieces till it gets smoother. (vudikinantha varaku vunchande). finely chopped salt to taste oil for deep-frying For the tempering 12 mm.(Ante Kura dry avakunda chudali). At the same time prepare tamarind juice. Boil the complete stuff for around 5-10 minutes so that you dont loose the juice much. That's it.

3. Keep aside. 3. Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter. How to proceed 1. Simmer for 10 to 12 minutes. gram flour. Mix the curds. . Add the pakodis to the hot kadhi and mix well. Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Pour the tempering over the mixture. 2. Serve hot.2 tsp grated ginger (adrak) 4 to 6 curry leaves (kadi patta) 1/2 tsp chilli powder 2 tbsp oil Method For the pakodis 1. Drain on absorbent paper. For the kadhi 1. turmeric powder and salt with ½ cup of water and bring to a boil. Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil. Deep fry till the pakodis are crisp and golden brown. Keep aside. 2.

Add some milk in small amount to make it smooth. . Note: Use baking tin of 6 inch in diameter. Keep on repeating the process of adding maida and then milk as required. 5. Now gradually add this maida mixture. till batter is well blended (It should look fluffy/ soft). Cake Preparation 7.1 cup Vanilla essence . 8. so that it can easily get into the pressure cooker. 4.PRESSURE COOKER CAKE Easy Home Made Cake Type of Meal Bakery ( Simple Cake ) Preparation Time : 20 minutes Cooking time : 40 minutes Ingredients Plain flour (maida) . Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy. it will become dense. Beat the egg very well until it becomes lighter and looks like double the original quantity.1 teaspoon Milk . oil and egg. Note: As you stir the mixture. Add Vanilla essence to the batter and again blend thoroughly. Mix well to blend all ingredients thoroughly.1 cup Egg . 3. 6.1 Refined oil or plain butter .1 and 1/2 cup Powdered sugar . Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly. Pour the mixture into the greased baking tin.1/2 cup Baking soda . to the batter prepared by mixing sugar. (As you do while making omlete ) 2. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.1 teaspoon Method Mixture Preparation ( Batter ) 1. Add the beaten egg to this mixture.

Put a skewer inside the cake. Let it cook for 40 minutes. Serve. 15. inside on cooker dish.a long thin pointed piece of metal or wood. If the mixture will not stick on it.Lower the flame from high to low after 2 minutes. then switch off the heat. After 10 minutes open the lid to check whether the cake is done. Caution: If baking tin comes into direct contact of the base of cooker.Note: Baking Tin should be made of Aluminium 9.( Do not put water inside the pressure cooker) 11. Even if you do not have the cooker container cake can be made. but there is a big chance of getting its lower part overbaked 10. You can put the baking tin on that container and then put it inside the presure coker. it can harm ( overbake ) the cake. (Skewer . Cooked Cake Testing 13. Heat the presure cooker on high heat for 2 minutes. used to test whether something is completely cooked ) 14. means that cake is done. 12. eHow Member . Remedy: Use cooker container which has big holes in it. Close the cooker lid and do not put the whistle on the lid. Do not open the lid immediately. Now put the cake tin containing the cake batter. Tips: How to Make Simple Tea Cake By meso.

1 tablespoon baking powder. 3 Add 1 cup of milk and stir until the sugar dissolve. and with soft drinks . and sugar until the mixture become creamy. 2 In a big bowl whisk eggs. flour. 1. It can be made in 45 minuites. 1 Preheat the oven to 300F. 5. 2.I want to do this! simple tea cake User-Submitted Article This kind of cake is very easy to make.Perfect for tea parties. 4 Add 1 cup of corn oil and stir until the it combine with the sugar and the milk mixture. 1 table spoon vanilla 1 cup of sugar. as a snack. All things you will need are available in your kitchen daily!! Difficulty: Easy Instructions Things You'll Need: y y y y y y y 4 eggs. yet you do not have to plan for it.vanilla. 1 cup of milk. 3. 4. . 1 cup of corn oil.You do not have to prepare a lot before making it. 5 Add flour gradually and stir until you get a smooth batter.

Enjoy. 8 Cool down and you can put some chocolate on it. 7 Grease your pan . 6 Add 1 table spoon of baking powder and combine it with the http://www. and put it in the oven for 30-35 minutes. pour the batter in to the pan.html#ixzz14PT6bqVI Anapakaya Sengapappu Kura ~ Bottle gourd-Channa dal curry .6. Read more: How to Make Simple Tea Cake | eHow. 7.

the curry made for a hearty meal with rotis. Time had come to re-create it and savor the forgotten taste. Ingredients: 2 cups peeled and cubed tender bottle gourd . Anapakaya Senaga Pappu Kura Recipe Prep & Cooking: 35-40 mts Serves 4-5 persons Andhra .Bottle gourd-Channa dal curry Last week. Deliciously tangy with a faint whisper of sweetness. I unearthed a notable recipe that involves Sorakaya aka bottle gourd. Channa dal and cubed bottle gourd are slowly simmered in a tamarind based masala gravy until soft on bite. while leafing through a handwritten recipe file.

Add the cubed bottle gourd. chilli pwd and coriander pwd. wash and soak in water for 30 mts 1 onion. combine and place lid. 4 Garnish with coriander leaves. 1 cardamom. . finely chopped few curry leaves 2 tomatoes. Serve with rice or rotis. 2 Add the ginger garlic paste and saute for 4 mts. Combine. finely chopped 2 green chillis 1 tsp ginger garlic paste 1 tsp coriander pwd 1 tsp red chilli pwd small lemon sized tamarind (soak in a cup of warm water and extract) garam masala pwd (2 cloves. Add salt. add the green chillis. stirring in between. 1 cinnamon stick) coriander leaves for garnish 1/2 tbsp oil 1 Heat oil in a cooking vessel. Cook on medium flame for 7-8 mts. 3 Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. Add the tamarind extract and cook without lid till the dal turns soft but holds shape. At this stage add the chopped tomatoes and cook for 12-15 mts with lid. Add garam masala and combine. curry leaves and chopped onions and saute till the onions turn transparent.1/2 cup chana dal/senaga pappu.

a few drops should be . Drain and grind to a coarse mixture with all other ingredients.Andhra Masala Vada Recipe Makes 12-15 small vadas Ingredients: 1 cup channa dal / kadala paruppu / Bengal gram A few shallots or 1 small onion. cut into thin circles 1" piece of ginger. I leave some whole dal out while grinding and then add them on to the mixture before shaping. grated 2 pods of garlic. Make sure you add as little water as possible. chopped fine 1/2 tsp jeera / cumin seeds 3 green chillies. so that there's a bite in the vada. in fact. minced 1/2 tsp garam masala powder A few curry leaves (I added lots!) Salt to taste Oil How I Made It: Soak channa dal for atleast 2 hours.

sufficient. if at all you need it. I made these in the paniyaram pan that I use for pakoda and other fried goodies. Shape into small discs and deep fry. Gongura Pachadi Adapted from Cooking with Pedatha Ingredients: 8 cups tightly packed gongura leaves / pulicha keerai / sorrel leaves (discard thick stems and retain the tender ones) 3/4 cup gingelly / sesame oil Salt to taste For 1st tempering: 1 tsp mustard seeds 1/2 tsp fenugreek seeds 8 dry red chillies 4 green chillies A few curry leaves .

1/2 cup chopped coriander leaves 1 tsp hing powder / asafoetida powder / perungaayam The 2nd tempering: 1/2 tsp mustard seeds 1/2 tsp fenugreek seeds 2 red chillies 1/4 tsp hing powder / asafoetida powder / perungaayam 8 flakes of garlic How I Made It: 1. Garnish the ground pachadi with this tempering and mix well. heat 2 tbsp oil for 1st tempering. In another pan. 2. As the chillies turn shiny. 3. . add the asafoetida. The leaves will have a cooked/fried consistency. Then add the red chillies and as they turn shiny. add the fenugreek seeds and lower flame. but not into a fine paste. Remove from fire and let the fenugreek brown. Heat remaining oil for 2nd tempering and add the mustard seeds. Then add the cooked gongura and grind some more. Add mustard seeds and when they pop. add the remaining ingredients for the 1st tempering. When they turn brown. Grind the above mixture into a course paste with salt without water. add the garlic and red chillies. Heat 1/2 cup oil and add the gongura leaves. When they pop. 4. add the fenugreek seeds. Cook well for about 30 mins until the leaves shrink to almost nothing and all the water has evaporated.

let me know when you are back from heaven after eating this! September 11. 2007 .Serve with warm steamed rice and melted ghee. Oh and btw. Other recipes following soon. I prepared an all-Andhra-dishes lunch recently and this Gongura Pachadi was part of that.

Heat oil in a thick bottom kadai. stirring between on . green chillies. tomatoes and keep aside. add cumin seeds and mustards. Chop the ladyfingers. 2. let them splutter. green chillies and chopped bhindi pieces. Add curry leaves. fry for 10 minutes(uncovered). onion. Here is my recipe: Bhindi Tomato Curry: Prep time : 10 minutes Cooking time : 30 minutes Serves : 3 Cuisine : Andhra Ingredients: 1 lb tender chopped bhindi 3 tbsp oil 1/2 tsp cumin seeds 1/2 tsp mustards 1 medium finely chopped onion few curry leaves 4 green chillies (slit them length wise) 1/2 tsp turmeric powder 1 tsp ginger garlic paste 2 medium size finely chopped tomatoes salt as per taste finely chopped coriander leaves for garnish Method: 1. mix well.This is my favorite vegetable dish with white rice and rotis too.

Serve with white rice or chapatis. Add sliced onion and fry until golden brown. mango powder and saute for 3-4 minutes. remove the rest. cook for more 3 minutes. Aloo Bhindi Subji Recipe Prep & Cooking: 40 mts Serves 3-4 persons Cuisine: North Indian . Heat oil in a kadhai. add salt. Add gram flour. Deep fry Okhra until crisp and light golden brown. Add lady finger and the remaining ingredients. Keep the fried lady finger aside. Add cumin seeds and green chilli and fry for 30 seconds. Just leave 2 tbsp oil in kadhai. again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat. mix. mix. Kadhai Bhindi Ingrediants 250 gms Lady finger (okra / bhindi) 1 tbsp Gram flour . 4. 3. Garnish with green coriander leaves and serve hot (if possible in a copper base kadhai). fry till transparent. 1 Large Onion (Thinly sliced) 2 Green Chilis (Thinly sliced) 1/2 Tsp Mango powder 1 Tsp Coriander powder 1 tsp Red chilli powder 1/2 Tsp Garam masala powder 1 tsp Cumin seeds A pinch turmeric powder Vegetable oil as required Salt to taste Process Cut Okhra into thin long slices. . Mix well and heat for a few seconds and then remove from heat. Add chopped onions. cook for more 5 minutes. Add chopped tomato pieces.low heat. Mix. mix well. Add turmeric powder and ginger garlic paste.

turmeric pwd. tossing in between. Add the cubed potatoes and salt. parathas or puris.Ingredients: 2 potatoes. (This is a dry saute dish) 3 Add chopped tomatoes and amchur pwd and combine. peeled and cubed 1/4 kg bhindi/okra/bendakaya. Add the grated ginger. cut into 1 pieces 2 tomatoes. chopped fine 1/2 tsp cumin seeds 1 tsp grated ginger big pinch of asafoetida/hing/inguvva 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1/2 tbsp coriander pwd large pinch cumin pwd pinch of amchur pwd (dry mango pwd) salt to taste coriander leaves for garnish 1 1/2 tbsps oil 1 Heat oil in a cooking vessel. Cook with out lid for another 7-8 mts and turn off heat. coriander pwd. trim ends. Dahi Baingan Recipe Prep & Cooking: 45 mts Serves: 4-5 . red chilli pwd and a tbsp of water and saute for 15-20 seconds. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. add the cumin seeds and let them splutter. Cover with lid and cook on medium flame for 4-5 mts. Combine in between every 5-6 mts by tossing. cumin pwd. Cook without lid for approx 22-25 mts or till the okra and potatoes are almost cooked. Serve hot with phulkas. asafoetida. 2 Add the okra pieces and combine.

Keep aside 2 Heat oil in a vessel. Add turmeric pwd and combine.Cuisine: North Indian . bring . chilli pwd. saunf pwd. coriander leaves and green chilies. Ingredients: 1/4 kg green brinjals. Keep checking in between and stir fry to ensure the brinjals don¶t burn or stick to the pan. 3 Add the tomatoes and combine. coriander pwd. combine yogurt. Add the cubed brinjals and cook on medium high flame for 3 mts. add cumin seeds and let them brown. wash and cube 1 1/2 tbsps oil 1/2 tsp cumin seeds 1 chopped onion 1 chopped tomato 1/2 tsp finely minced ginger 1 tsp jaggery (optional) 1 tsp red chilli pwd 2 green chillis. Add crushed ginger and chopped onions and saute for 4-5 mts. Cover with lid and let them cook on medium low flame for 1517 mts. salt. Add a cup of water and jaggery. Cook for another 3 mts. slit half way 1 tsp coriander pwd 1/2 tsp saunf pwd/aniseed pwd 1 tsp coriander leaves (optional) 1 cup beaten yogurt pinch of garam masala pwd pinch of kasuri methi salt to taste 1 In a bowl.

Remove lid and cook for another few mts if it appears still watery. Add the yogurt mixture and combine. Place lid and cook over low flame for 15 mts. Add garam masala pwd and kasuri methi and a boil and reduce flame. Allow the curry to cook till you achieve a thick gravy consistency. Turn off heat. 4 Serve with rice or rotis. .

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