PANEER BUTTER MASALA CURRY

INGREDIENTS:

Home Made Paneer Cubes
Onions
Tomatoes
Ginger
Garlic
Cardamom (Elaichi)
Cinnamon (Dalchini)
Cloves (Laung)
Cashewnuts (Khaju)
Almonds (Badam)
Milk for Gravy and for Paneer cubes
Salt to taste
Red Chillie Powder
Turmeric Powder
Tomato Sauce
Butter or Ghee
Curds or Lemon Juice

METHOD:

HOME MADE PANEER
Boil Milk in a pan and add some Curds or Lemon Juice to it
Milk gets separated and a whey in white colour forms and Paneer is formed
Paneer will be in chunks and texture will be  soft
Add Salt to that paneer and mix well
Take a White Muslin Cloth and put the whole Paneer water into it and close the muslin cloth so that the paneer doesnt come out and Place one Plate over the muslin cloth and  and put some heavy weight on that plate so that one round piece of paneer will be formed.
After half an hour ur home made Paneer is ready and cut into medium size Cubes and keep aside.
Dont throw away the Paneer Water You can use it to make soft chapathis out of it.Knead the wheat flour from this Paneer Water you will get soft Chapathis.This Paneer Water is very nutritious too.

FOR THE GRAVY

Grind few Cardamoms, Cinnamon, Cloves, Cashewnuts and Almonds in a grinder or in a food Processor and Keep aside.
Cut Onions in  Length wise and take out the skin portion from  ginger and garlic flakes
Grind the tomatoes and make puree of it.
Take a Pan and add some Butter to it and Saute the length wise Onions first and mix till  it changes into Light brown colour and add whole ginger and garlic flakes pieces to it and mix.
When it gets cooled grind the onions, Ginger and Garlic with some water to it
Now both the puree's are ready
Take a Pan add Butter to it and pour the onion paste first and saute in medium flame and mix well till the onions gets cooked well
Add Cardamom,Cinnamon,Cloves,Cashewnuts and Almonds paste to it and mix well.
Add tomatoes puree to it and mix well.
Then Add Salt, Turmeric Powder and Red Chillie Powder and Mix well.
Now add Tomato Sauce and half a cup of Milk to it and mix well.
Let this gravy boil in a medium flame for 10 mins.
Finally add the home made Paneer Cubes and mix well.
Garnish it with fresh cream and the Paneer Butter Masala is ready.
Serve it with Chapathi or Naan Or Paratha.

This picture is of HOME MADE PANEER
      HOME MADE PANEER PIECES

CAULIFLOWER AND POTATO CURRY

INGREDIENTS:

Cauliflower Florets
Onions
Potatoes
Tomatoes
Ginger
Garlic
Curry Leaves
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Sugar
Oil
Coriander Leaves
Jeera (Cumin Seeds)

METHOD:

• Cut Cauliflower Florets and put in a boiling hot water and add salt to it.
• Let the florets boil for 10 to 15 mins and take out from hot water and keep aside.
• Cut medium size Potatoes and  add Salt and Fry them in oil
• Fry the boiled Florets too in oil
• Take out both in a tissue paper so that remaining oil will drain out.
• Cut Onions in length wise and chop Tomatoes too
• Finely chop Ginger and Garlic.
• Take a pan and pour 2 to 3 tbsp of oil to it
• Add Jeera to it and add lengthwise Onions to it and Saute
• Let the onions turn into light brown colour and add Ginger and Garlic paste and mix it
• Add Curry Leaves to it and mix it
• Then add tomatoes and mix
• Add Turmeric powder, Red chillie Powder and Dhania Powder and Salt to it
• Add a pinch of sugar and mix it.
• Add some water and put a lid on it so that tomatoes gets cooked well
• Finally add fried Cauliflower Florets and Potatoes together and mix gently
• Garnish it with Coriander Leaves

Serve the Vegetable with rice or Chapathi or Puri or Naan.



                                                 CAULIFLOWER & POTATO CURRY

TRI COLOR DAL

INGREDIENTS

Chana Dal
Urad Dal Half white
Green Gram Dal half
Onions
Ginger
Garlic
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil
Salt to taste
Coriander Leaves

METHOD:

• Soak Chana dal, Urad dal and Green gram dal in a bowl altogether
• Chop Onions,tomatoes and Coriander leaves
• Take oil in a cooker and add onions
• Saute the onions till it changes to light brown colour
• Add Ginger garlic paste to it and mix and add tomatoes
• Add salt, turmeric powder, red chillie powder and dhania powder to it
• Finally add water to it
• Close the cooker and let 2 whistles come and simmer it for 15 mins so that all the tri colour dals cooks well
• When the cooker gets cooled open the lid and whisk the dal and garnish with coriander leaves

Take the proportion of the dal equally to it.
Serve it with rice or chapathi or naan.

PALAK AND CARROT PARATHA

INGREDIENTS:

Wheat flour
Salt to taste
Jeera
Red Chillie Powder
Black Pepper Powder
Oil

METHOD:

Chop Palak Leaves and Grate Carrot and keep aside
Take a bowl add Wheat flour,Salt, Red Chillie Powder,Black Pepper Powder, Palak Leaves and grated Carrot
Mix all the ingredients with water and dough is ready
Heat tawa or pan and make small chapathis and cook on tawa with oil on both sides
Serve with Papad or Curds

KADDU KI TIKKI

INGREDIENTS:

Kaddu (Bottle Gourd)
Onions
Ginger
Besan (Bengal Gram Flour)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder
Garam Masala Powder
Oil
Salt to taste

METHOD:

• Grate Kaddu and add salt to it and keep aside for 2 to 3 mins
• Squeeze out the water from kaddu
• Chop finely onions and ginger.
• Take a bowl add grated kaddu add onions and ginger
• Add Besan and red chillie powder, turmeric powder, Dhania powder, Aamchur powder, Garam masala powder and Salt and mix it.
• Make small shaped balls and fry it once
• Heat oil in a pan and fry them once till it gets some light brown colour
• Take out and put in a tissue paper and let the oil gets out in tissue paper
• Then press those kaddu balls with your palm and make it flat
• At the end Fry again and kaddu ki tikki is ready

Serve it with Tomato Sauce or Mint Chutney

SINDHI TOMATO CURRY

INGREDIENTS:

Tomatoes
Oil
Besan (Bengal Gram Flour) 1 to 2 tbsp
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Green Chillies
Ginger
Hing (Asafoetida)
Turmeric Powder
Red Chillie Powder
Coriander Leaves
Bhindi (Ladies Finger)
Sugar
Tamarind
Salt to taste

METHOD

• Boil and Blanch the Tomatoes
• Puree the blanched tomatoes in a food processor or mixer
• Strain out the puree in a strainer
• Let the puree get cooled.
• Soak the tamarind in abowl for 10 to 20 mins and extract the juice
• Chop the ginger finely, Green Chillies and Coriander Leaves and set aside
• Take 3 to 4 tbsp of Oil in a cooker
• Add Mustard Seeds and Jeera and add Besan to it
• Stir the besan on low flame so that it doesnt burn
• As the colour of the besan changes to light brown
• Add Hing, Green Chillies and Chopped ginger to it
• Add Turmeric powder and Red chillie powder and mix it on a low flame
• Add the tomato puree and mix the besan mixture
• Finally add little water as with besan the curry gets very thick consistency
• Add Salt, Sugar and Tamarind Juice and mix well.
• Then add Slit bhindi into it.Put a slit on a bhindi
• Let the Curry boil for 15 mins bcoz the bhindi will get soft

Garnish it with Coriander Leaves and Serve with Rice.

For this Curry recipe the tomatoes must be Red.

SAI BHAJI (PALAK CURRY)

INGREDIENTS:

Palak Leaves
Onions
Tomatoes
Potatoes
Ladies Finger (Bhindi)
Carrot
Chana Dal
Ginger
Optional: Any other any vegetables can be added to above.Ex: Beetroot too.
Jeera
Turmeric Powder, Red Chillie Powder, Dhania Powder
Oil
Salt as per ur taste

METHOD:

First method of cooking Palak Curry

Soak the Chana Dal for 20 mins.
Finely chop Palak Leaves and wash the leaves in water for 3 to 4 times
Cut Onions, Ginger, Tomatoes, Carrot, Potatoes,Bhindi and other veggies.
Take cooker and pour oil and add jeera to it.
Add onions and saute the onions till chnages to light brown colour
Add ginger,carrots,potatoes and chana dal and stir for 2 to 3 mins
Finally add tomatoes, Salt and turmeric powder, red chillie powder and dhania powder and mix
Put all the Palak Leaves to it and some water to it so that the chana dal cooks well and other veggies too.
Even the Palak Leaves have the water content but it is not sufficient for chana dal to get cooked so add a little water to it.
After 2 Whistles sim it for atleast 15 mins so that it gets cooked well.
When the cooker gets cooled whisk the palak curry and it is ready to eat.

Second method of cooking Palak Curry

The ingredients are the same as above but only the cooking pattern is different.

Take cooker add oil to it
Add Jeera, Turmeric powder, Red chillie Powder and Dhania Powder and mix and add water to it.
Add soaked Chana Dal.
Chopped Palak Leaves
Add all the Vegetables and Salt to it.
Then close the Cooker
After 2 Whistles sim it so that it cooks well.
Finally whisk the Palak Curry and serve it.
In this method all the Vegetables are put directly without sauting.

Serve the Palak Curry with Rice or Chapathi or Naan.

                                                       SAI BHAJI PALAK CURRY