DAL KI CURRY

INGREDIENTS:

Tuvar Dal
Tomatoes
Mustard Seeds (Rai)
Jeera (Cumin seeds)
Green Chillies
Ginger
Turmeric Powder
Red Chillie Powder
Salt as per taste
Sugar
Tamarind Pulp

METHOD:

• Soak and Boil Tuvar Dal in a pressure Cooker
• While boiling Tuvar Dal add Turmeric Powder and few drops of oil to it.
• Grind Tomatoes and make a puree
• Chop Green Chillies and Ginger and keep aside
• Take a pressure cooker and pour some oil into it
• Add Rai,Jeera, green chillies and ginger and mix it
• Add Tomato Puree and mix all the ingredients
• Add Turmeric Powder, Red Chillie Powder and Salt and Sugar mix
• Add boiled Tuvar Dal and mix well
• Add some water and mix well
• Finally add Tamarind Pulp and sugar mix the curry

Serve the Dal ki Curry with Rice



                        
                                                      DAL KI CURRY

RIDGE GOURD CURRY

INGREDIENTS:

Onions
Tomatoes
Curry Leaves
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Ridge Gourd (Turai)
Oil
Coriander Leaves

METHOD:

• Chop finely Onions,Tomatoes  and keep aside
• Peel off the skin of Ridge Gourd with Potato Peeler and wash it and then cut into pieces
• Take a Pressure Cooker pour some oil
• As oil gets heated add Onions and Curry Leaves and Saute till onions turn into light brown colour
• Add Tomatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Salt and mix well
• Finally add Ridge Gourd pieces and mix well
• Close the Lid and let 2 whistles come and then simmer the gas for 10 mins
• Garnish the Curry with Coriander Leaves

Ridge Gourd curry is ready and serve with Rice or Chapathi



                                                RIDGE GOURD CURRY

 

BESAN KI CURRY

INGREDIENTS:

Besan (Gram Flour)
Ginger
Green Chillies
Tomatoes
Oil
Hing (Asafoetida)
Turmeric Powder
Red Chillie Powder
Salt as per taste
Mustard Seeds (Rai)
Jeera (Cumin Seeds)
Tamarind Pulp
Sugar
Water
Methi Seeds (Fenugreek Seeds)

METHOD:

• Chop finely Ginger, Green Chillies and Tomatoes and keep aside
• Take some oil in a cooker
• when oil gets heated add Mustard seeds, Cumin seeds and Fenugreek seeds and add gram flour and mix on low flame
• Dont mix on high flame bcoz gram flour turns redish colur soon.
• Mix it till gram flour attains light brown colour but not black
• Now add Ginger, Green chillies and Hing (asafoetida)
• Add Turmeric Powder and Red Chillie Powder, Salt and  mix
• Add some water and mix all the contents so that the gram flour mixes well into water
• Add Chopped Tomatoes, Tamarind Pulp and sugar and let 2 to 3 boils come and then simmer it
• Let it be on sim for 5 to 10 mins.

Besan ki Curry is ready and Serve it with Rice

SPINACH & POTATO CURRY

INGREDIENTS:

Spinach (Palak) Leaves
Potatoes
Tomatoes
Salt as per taste
Oil
Red Chillie Powder
Turmeric Powder
Dhania Powder
Jeera (cumin Seeds)
Cinnamon (Dalchini)

METHOD:

• Wash Spinach (Palak) Leaves 2 to 3 times and chop and keep side
• Cut Potatoes in medium size
• Cut tomatoes and keep aside
• Take a Pressure Cooker and pour oil
• As it gets hot add Jeera (cumin Seeds) and Dalchini (Cinnamon stick) and mix well
• Add Potatoes and saute them
• Add Spinach Leaves and mix well till the Leaves lets out water
• Add Tomatoes and mix well
• Add Turmeric Powder, Red chillie Powder, Dhania Powder and Salt as per taste and mix well
• Finally add some water so that potatoes cooks well and close the lid
• Let 2 whistles of cooker come and then simmer for 15 mins and close the gas

Serve the vegetable with Rice or Chapathi

POTATO & GREEN PEAS CURRY

INGREDIENTS:

Potatoes
Green Peas
Onions
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt to taste
Sugar
Ginger
Oil
Water

METHOD:

• Cut Potatoes in a medium size pieces
• Grind Tomatoes and make a puree in Grinder or in a food processor
• Put oil in a cooker and when heated
• Add Onions and saute till onions turn into light brown
• Add Ginger pieces and mix well
• Add Potatoes and mix
• Now add Tomato Puree and mix well
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder Salt and a pinch of Sugar and mix well
• Add Green Peas and mix till the vegetable has thick consistency
• Finally add some water so that potatoes and green peas cooks well

Garnish it with Coriander Leaves
Serve with rice or Chapathi or Naan.

YELLOW MOONG DAL

INGREDIENTS:

Yellow Moong Dal
Tomatoes
Jeera (Cumin Seeds)
Curry Leaves
Salt to taste
Turmeric Powder
Red Chillie Powder
Water
Coriander Leaves

METHOD:

• Soak Yellow Moong Dal for 10 mins
• Chop Tomatoes and Coriander Leaves and keep aside
• Take a cooker and pour oil in it
• Add Jeera (cumin seeds) and Curry Leaves and Tomatoes and mix well
• Add Salt, Turmeric Powder and Red Chillie Powder and Mix well
• Finally Add water to it and put the soaked Moong Dal and close the cooker
• Let 2 Whistles come and simmer it for 5 mins
• When the cooker gets cooled whisk the dal with the whisker

Garnish it with Coriander Leaves

Serve the Yellow Moong Dal with Rice.

MINT CHUTNEY

INGREDIENTS:

Mint Leaves (Pudina Leaves) 1 bunch
Coriander Leaves 1 bunch
Onions
Green Chillies
Jeera (Cumin Seeds)
Red Chillie Powder
Salt as per your taste
Sugar
Tamarind

METHOD:

• Chop Onions length wise
• Wash the Mint Leaves and Coriander Leaves 3 to 4 times
• Take a Mixer or a food Processor
• In a Jar add Mint Leaves, Coriander Leaves, Onions, Green Chillies, Jeera, Red Chillie Powder must be added little only bcoz already green chillies are there,Salt to taste, Tamarind and 2 to 3 tbsp of sugar and mix in a mixer or in a food processor
• If required add little water
• Mint Chutney is ready

Serve this Chutney with Vegetable Cutlets.