ONION & TOMATO CURRY

INGREDIENTS:

Onions
Tomatoes
Curry Leaves
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt
Sugar
Water
Oil
Ginger Flakes
Cumin seeds (Jeera)

METHOD:

• Chop Onions in small pieces
• Chop the tomatoes and keep aside
• Cut ginger into small pieces
• Take Oil in a pressure cooker
• Add Jeera to it and add chopped Onions and mix well
• Saute Onions till light brown colour
• Add Ginger pieces and Curry Leaves and mix well
• Add chopped tomatoes and mix well
• Add Turmeric Powder, Red chillie powder and Dhania Powder and mix well
• Add Salt as per your taste and a 1/4 tsp of sugar to it
• Add half a cup of water to it and mix well
• Close the cooker and let 1 whistle come and simmer it for 2 mins
• After 2 mins off the gas

Garnish it with Coriander Leaves and Serve hot with Chapati or Naan

Wariyu Potato Curry

INGREDIENTS:

Wariyu ( Amristsar wariyu these are ready made)
Potatoes
Onions
Tomatoes
Salt as per taste
Oil
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Ginger
Water
Coriander Leaves

METHOD:

• Chop Onions finely and keep aside
• Cut ginger finely 
• Cut Potatoes in medium size
• Grind the tomatoes and keep aside
• Break the Wariyus into 4 to 5 parts.
• Take Oil in  a pressure cooker
• Put the ready made Wariyu and stir on slow flame for few seconds and remove it.These Wariyu you will get from any supermarket stores.
• Now add Jeera and add chopped onions and stir till the onions turn brown colour
• Add chopped ginger and mix well
• Now add Potatoes and mix well for 2 min
• Add Tomato Puree and mix well
• Add Turmeric Powder, Red Chillie Powder,Dhania Powder and salt as per your taste and mix well
• Now add stirred Wariyu to it and mix well
• Mix all the ingredients for few seconds and add water to it and mix well
• Add water as per your consistency.
• Close the cooker and let 2  whistles come and simmer it for 8 to 10 mins till Wariyu and Potatoes gets softer.
• Garnish the Wariyu & Potato curry with Coriander Leaves

Serve hot with Chapathi, Naan or Rice

PANEER PEAS CURRY

INGREDIENTS:

Paneer (Cottage Cheese)
Onions
Tomatoes
Green Peas
Ginger
Garlic
Oil
Salt as per taste
Turmeric Powder
Red Chillie Powder
Milk
Tomato Ketchup
Curd or Yogurt to make Paneer
Dry Mixture: Cloves, Cinnamon stick, Cashewnuts, Almonds and Cardamum (Elaichi) without skin should be taken for the Gravy

METHOD:

• Boil Milk in a pan and add 2 to 3 tsp of Curds to it or Lemon Juice 
• whey forms out of the milk and Paneer is ready 
• Add salt as per taste to this paneer and curdle it 
• Take a muslin cloth and drain out this whey into another vessel 
• Fold this muslin cloth and place it on a reverse plate and keep some heavy vessel on it so that the paneer cubes will be form out of this paneer chunck
• Leave it aside for half an hour so that whole whey water comes out of paneer.
• Boil the Green Peas and keep aside.
• Chop the Onions and Tomatoes and keep aside.
• Puree the tomatoes in a mixer and keep aside.
• Grind the Cloves, Cinnamon stick and Elaichi without skin and Cashewnuts and Almonds in a dry grinder and keep aside
• Grate finely Ginger and Garlic flakes and keep aside.
• Take Oil in a pan and when hot add chopped Onions and saute till light brown colour
• Add Grated Ginger and Garlic flakes and saute for few minutes and off the Gas and let it cool
• Now Puree the above Onion mixture in a mixer by adding little water to it
• Take Oil in a pan and add the Onion mixture and cook in low flame till the raw smell of Onions goes away for 2 to 3 mins
• Add Dry mixture to it and mix well
• Till the dry mixture cooks well with Onion mixture mix all the ingredients well
• Add Tomato Puree to it and mix well
• Finally add Turmeric Powder, Red Chillie Powder, Salt as per taste and mix well
• Add Tomato ketchup to it and mix well
• Add boiled milk to it to get rich Gravy and let it boil for 2 mins
• Add Boiled Green Peas and mix well
• Cut the Paneer into small cubes and add to the above gravy

Serve hot Panner Peas Curry with chapathi or Naan

PANEER CAPSICUM CURRY

INGREDIENTS:

Paneer
Capsicum
Onions
Toamtoes
Oil
Milk
Lemon Juice or Curds
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste

METHOD:

• Chop Onions and tomatoes finely and keep aside
• Boil milk in a vessel and add 3 tbsp Curds or Lemon Juice to it
• Milk breaks and a whey forms and paneer chunck is ready
• Filter out the milk and keep aside the white chunck
• Dont throw away the whey portion it can be used to prepare soft chapathis
• Knead the chapathis flour with that whey water
• Take a Pressure cooker and add oil to it
• Add chopped Onions and saute till light brown colour
• Add finely chopped tomatoes and mix it
• Add finely chopped Capsicum to it and mix it
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and mix
• Add Salt as per taste and mix well
• Add Paneer Chunck to it and mix
• Add little whey water to it and mix
• Close the pressure cooker and let 2 whistles come and simmer it for 3 to 4 mins and close the gas

Paneer Capsicum Curry is ready to eat and serve hot with Chapathi,Paratha or Naan.
You can use any capsicum of your choice either Green,Red or Yellow Capsicums

CHEESE TOAST

INGREDIENTS:

Onions
Cheese
Salt as per taste
Black Pepper Powder
Bread Slices

METHOD:

Chop Onions finely
Grate the Cheese and keep aside
Take a bowl add chopped onions and grated cheese to it
Add Salt as per taste and black pepper powder and mix it
Take a Pan and heat it
Pour 1 tbsp of Oil
Take 2 bread slices and add the cheese mixture in the middle of bread slices
Now cook these bread slices on the pan
Turn the gas on sim and cook on both sides of the bread slices


Cheese toast is ready to eat.Serve with Tomato ketchup.

MOONG DAL DOSA

INGREDIENTS:

Moong Dal (Green Gram)
Rice
Salt
Water
Cumin seeds
Onions
Oil

METHOD:

• Soak 2 cups of moong dal with 1.5 cups of rice together
• Moong Dal consistency must be more than rice
• Soak for atleast 5 hrs.
• Wash the dal and rice and grind it in a mixer by adding little water
• The consitency of the batter must be of  dosa batter
• Mix it properly and keep aside to ferment for 2 hrs
• Chop Onions finely and keep aside and add Jeera (cumin Seeds) to it.
• Heat the Pan or Tawa and add Salt to the batter and make like Dosas on the pan
• After spreading the batter on the Pan now add chopped Onions with Cumin seeds on it and spread out on it
• Pour Oil on all sides of the batter and cook on Sim.
• Then turn on the other side and cook for few seconds see that on the other side the onions dont get burned.
• Remove from the Pan and Serve Hot Crispy Moong Dal Dosas.

Serve Hot with Coconut Chutney or Sauce of your choice.

BESAN GHATTE KI CURRY

INGREDIENTS:

Onions
Tomatoes
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Aamchur Powder (Dry Mango Powder)
Oil
Water

• METHOD:

Chop Onions into small pieces

Take Gram Flour (Besan) and add chopped Onions to it

Add salt as per taste,Red Chillie Powder and 1 tbsp of oil to it

Mix the dough with Water.See that the dough must be hard enough.The dough must not be watery

Now make rolls of that dough and keep aside

Take a Vessel and add water and boil the water

Now add those Besan rolls into that water and boil it for 4 to 5 mins.

After boiling take out and keep in a plate

Cut those rolls into small pieces and fry them till golden color

For the gravy:

Chop Onions and ginger

Grind Tomatoes and keep aside

Take a pan and add oil to it

Add Cumin Seeds and saute Onions to it till light brown colour

Add Ginger flakes and mix it

Add Tomato Puree and mix it

Add Turmeric Powder, Red Chiilie Powder and Dhania Powder and mix it

Add salt as per taste and mix it.

Now add the water to it and mix well.

Put the Fried Besan Pieces into this gravy and mix it

Simmer it for 5 mins till the Besan Pieces become soft enough.

Serve hot with Chapathi or Rice.