CHOLE CURRY

INGREDIENTS:

Chole (dry chick peas) - 1 cup

Onion - 1

Tomatoes - 3

Ginger garlic paste - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chillis - 2

Curry leaves - 1 string

Coriander powder - 1/4 tsp

Red chilli powder - 1 tsp

Chole masala - 1 tsp

Salt - to taste

Oil - 2 tbsp

Coriander leaves - for garnishing

PREPARATION:

1. Pressure cook the chick peas until soft and keep it aside.


2. Heat a pan and pour oil in it and add mustard seeds, cumin seeds, green chillis, curry leaves, and fry, then add ginger garlic paste and onions. fry till onions become soft.


3. Now add tomatoes and let it cook untill soft.


4. Then add salt, red chilli powder, chole masala, coriander powder and mix.


5. Then add cooked chick peas and put 1 cup of water.


6. Close the lid and cook for about ten min until most of the water is absorbed and curry looks little thick.


7. Finally add coriander leaves and turn off the stove.

CABBAGE CURRY

INGREDIENTS:

Cabbage - 3 cups

Peas - 1/2 cup

Onion - 1 (chopped)

Green chillis - 3

Turmeric powder - 1/4 tsp

Salt - to taste

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 4

Oil - 1 tbsp

Coriander leaves - for garnishing

PREPARATION:

1. Heat oil in a pan and add mustard seeds, cumin seeds, green chillis, curry leaves and fry.


2. When mustard splutter add onion and fry till light brown.


3. Then add peas, cabbage, salt and turmeric powder. Sprinkle a little water.


4. Cover the pan and steam cook it until it is as soft as you like it.


5. Garnish with coriander leaves and serve hot with chapathi or rice.

CAPSICUM FRY

INGREDIENTS:

Capsicum - 3

Onion - 1

Urad dal - 1/2 tsp

Cumin seeds (jeera) - 1/2 tsp

Mustard seeds - 1/2 tsp

Red chilli powder - 1 tsp

Salt - to taste

Turmeric - a pinch

Coriander powder - 1/2 tsp

Oil - 4 tbsp

Curry leaves - 1 string

PREPARATION:

1. Chop the capsicum and onion into small pieces.


2. Heat oil in a pan and add urad dal, cumin seeds, mustard seeds, and curry leaves.


3. When mustard splutter add onion and fry till it turn light brown.


4. Then add capsicum and fry about 10 min.


5. Add turmeric powder, salt, chilli powder and coriander powder and mix well.


6. Let it cook till capsicum is well cooked.


7. Sprinkle garam masala and coconut powder, then turn off the stove.


8. Serve capsicum fry with rice or chapathi.

POTATO GRAVY CURRY

INGREDIENTS:

Potatoes - 3

Onion - 1

Green chillies - 4

Curry leaves - 1 string

Turmeric powder - 1/2 tsp

Salt - as required

Mustard seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/2 tsp

Besan - 1 tbsp

Cilantro - hand full

PREPARATION:

1. Peel the potatoes and cut into small pieces.
2. Chop onions, green chillis into small pieces. Keep them aside.
3. In a non stick pan heat oil and add mustard seeds.
4. When they spluter, add urad dal, cumin seeds, green chilis, curry leaves and fry for 1 min.
5. Then add onions and fry till the onins become golden brown.
6. Then add potato pieces, salt, and turmeric powder. Add some water and cover it.
7. Let it cook for sometime.
8. When potato is cooked, take 1 tbsp of besan and mix with water, then pour into potato mixture.
9. Mix well and let it cook for 2 min.
10. Switch off the stove and transfer the curry into a serving bowl.
11. Garnish with cilantro.
12. Enjoy this delicious and easy curry with poori, chapathi, and dosas.

CARROT CURRY

INGREDIENTS:

Carrots - 4(big)

Shredded fresh coconut - 3 tbsp

Green chilli - 2

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 1 string

Salt - 1/4 tsp

Oil - 2 tsp

PREPARATION:

1. Peel the carrot and cut into small pieces. Keep it aside.
2. In a pan pour oil put urad dal, mustard, green chillis and curry leaves, and fry for 1 min.
3. Then put carrot pieces and keep the flame in medium, add salt and cover with lid. Cook till carrot is well cooked.
4. Add 3tsp of grated coconut and mix once.Turn off the stove.
5. Garnish with chopped coriander.
6. Serve hot with rice, rotis and chapathi.

PANEER BUTTER MASALA

INGREDIENTS:

Paneer - 2 cups, cubed and saute in a tbsp of ghee till golden brown,

remove into a dish and keep it aside.

Tomatoes - 2 (make puree)
Onions - 3(finnely chopped)

Peas - 1/2 cup
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1 tsp
Red chilli powder - 1tsp
Kasuri methi - 1/2 tsp
Cashew nut paste - 2 tbsp
Butter - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 string
Coriander leaves - chopped

PREPARATION:

1. Heat the butter in a pan and add the mustard seeds, cumin seeds, once they spluter, add chopped onions and peas, fry for 2 min.
2. Then add ginger garlic paste and cashew nut paste. Saute for another 2 min.
3. Now add the tomato puree, turmeric powder, coriander powder, kasuri methi, garam masala and salt.
4. Stir well and leave on sim for about 5 min.
5. Add the fried paneer and put little water in it. Let it cook for 5 min.
6. Remove from stove and garnish with chopped coriander leaves.
7. Let the curry sit for 10-15 min before serving.
8. Serve hot with rotis/ naan/ chapathi or white rice.