Aloo Matar Curry / Potato Peas Curry

Ingredients:-

Shelled or Frozen Peas-3 cups
Potatoes -2 medium (peeled and cubed )
Onion-1 medium size -(finely chopped)
Ginger-1/2 inch
Garlic -6 cloves
Tomatoes-1 large
Cumin seeds-1 tsp
Cloves-1 nos
Cardamm-2 nos
Cinnamon stick - 1 inch
Bay leaves-2 nos
Turmeric powder-1/2 tsp
Red chilli powder-1
Red chilli Flakes-1/2 tsp
Garam masala powder-1.5 tsp
Salt to taste
Coriander leaves-2 tsp
Curry leaves-few
Oil-2 tbsp



Method:-

If you are using fresh peas,open the bean pod by pressing it ends.it will easily open up.Then open the full pod and release the peas  from them.Discard the pod cover.Keep it aside.
 

Take a  tomato blend it to a pure till smooth.

In a pressure cooker add oil ,when its hot add cumin seeds ,when they sizzle,add cinnamon,cloves,bay leaves and cardamom fry for 2 minutes.Then add onions fry till its light golden color. Add ginger-garlic paste fry for 4 minutes..Add red chilli flakes fry for a 1 minute.



Now add the potatoes and peas stir well.


Add red chilli powder,turmeric powder and garam masala powder mix well and now add tomato puree stir well.add 2 cups of water and salt to it ,Mix well. Then add coriander leaves and curry leaves mix it.

Cover the lid and cook for 2 whistles .Cool it down.
when its cook down open the lid ,if i am serving with rice i prefer this texture and when i am planning to serve it with rotis or paratha i mash 5 cubes of potatoes with the help of ladle and cook for 2-3 more minutes to achive a thicker gravy.

Spicy Chettinaad Mushroom Masala

Ingredients:-

Mushrooms - 1 packet
Onion-1 no medium size (finely chopped)
Tomatoes-2 nos small size (chopped)
Mustard Seeds-1/2 tsp
Dry Red Chilli-1 nos
Pepper Powder-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-2 tsp
Curry leaves-few
Coriander Leaves-2 tsp finely chopped
Oil-2 tbsp

Make a Paste the following ingredients:-


Garlic-5 pods
Ginger-1/2 inch
Green Chilli -1 no


Method:-


In a mix jar add garlic,ginger and green chillies make into coarser paste without adding water.Keep it aside .


Wash the mushrooms and  cut into slices.

Heat the oil in a pan,add mustard seeds, when it pops  add red chilli and ginger-garlic-green chilli paste.Saute them till the raw smell goes off.


Add chopped onions,curry leaves and fry them till its light golden color.

Now add tomatoes ,turmeric powder and salt to it ,mix well.Cook till the tomatoes fully cooked.

Add the mushrooms mix well ,add coriander powder,pepper powder mix well .Cook till the mushroom is cooked.Cook till the oil separate from the masala.Garnish with coriander leaves.


Serve with rotis or rice.

Rogan Josh or Kashmiri Lamb Curry

 

Ingredients:-

Goat / Lamb -2.2lbs (1 kg)
Coriander Seeds-1 tbsp
Cumin Seeds-2 tsp
Poppy Seeds-1 tbsp
Almonds-16 nos
Brown Cardamoms-2nos
Peppercorns-1/4 tsp
Cloves-7 nos
Mace-pinch
Fresh Coconut grated-2 tbsp
Whole dry Red Chillies - 5 nos (soaked in 1/ cup water for 15 minutes)
Garlic-8 nos
Ginger-20 gms
Bay leaves-2 nos
Cinnamon Stick-2 nos
Cardamoms-7 nos
Onions-2 no mediums (grated or chopped)
Tomato-1 medium (chopped)
Turmeric powder-1 tsp
Red chilli powder-1 tbsp
Yogurt-3/4 cup (beaten)
Salt to taste
Water-1 cup
Oil and butter-1/4 cup


Method:-


In a pan over low heat,dry roast coriander,cumin,poppy seeds,almonds,brown cardamoms,peppercorns.cloves,mace and coconut ,together,until fragrant nd lightly colore,taking care not to over-brown or burn the spice.Allow the spices to cool and tip into a blender along with the red chillies,ginger,garlic .Add water in which the chillies were soaked (1/2 cup)little by little and blend to a smooth ,thick paste.

Meanwhile heat oil and butter medium heat in a large pressure cooker.Tip in bay leaves,cinnamon and green cardamoms,and cook,stirring,until fragrant,about 30 seconds.Add onions and fry over mediums-low heat,stirring often ,until onions are golden brown,about 20 minutes.Now tip in the ground masala paste,tomato,turmeric and chilli powder,and toss well.Let the sauce bubble for 2 minutes.

Stir in yogurt,in tablespoons,and stir -fry until all yogurt is added and the oil separates,about 3-4 minutes.Season with salt,and then add the lamb or goat and fry till the meat is slightly browned,for maximum flavor.Top with 1 cup water and stir well to combine.

Now close the cooker and bring to full pressure on high heat (the cooker whistles when it reaches full pressure). Then reduce heat and cook for another 10 minutes.Take off heat and allow to cool naturally.
Once completely cool,open the lid and skim off the excess fat settled on the top,if you like.Mix well and then return to heat,uncovered ,to reduce if the sauce is too thin.Bring to a boil and cook,stirring,over medium-high heat until the sauce is reduced and thickened slightly.Add more seasoning if needed.

Serve sprinkled with coriander leaves and serve with naan and rice.

Oven Roasted Broccoli

Ingredients:-

Broccoli - 1 lb
Olive Oil-1 tbsp
Pepper Powder-1/4 tsp
Chilli Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Ginger-Garlic paste-1 tsp
Salt o taste



Method:-

 Wash and cut he broccoli into small florets.Drain the excess water and dry them thoroughly.


In a bowl add the chilli powder,pepper powder,turmeric powder,ginger garlic paste , oil and salt  mix well.


Now add the broccoli toss well in this mixture such that all the florets are coated well.




Preheat the oven to 425 F.

Take a cookies sheet,line it with aluminum foil,then grease with oil spray.Arrange the broccoli in the sheet and roast in the oven for 15 minutes.

Then take the sheet out,gently toss the broccoli and bake for another 10 minutes.Now it is crispy and slightly browned on the edges.




Serve with rice or roti . Enjoy!!!!!

Pesara Pappu Kobbari Boorelu And Pesara Pappu Kattu (Masala Dal With Left over Moong Dal Water)

 

Ingredients:-

For the Outer Layer:-

All Purpose Flour / Madia - 1 cup
Salt-1/4 tsp
Sugar-1 tpsp
Ghee-1 tsp
Water-1/2 cup
For deep frying -oil

For the Filling:-

Moong dal-2 cups
Sugar-1 1/2 cup
Grated Coconut-1  cup (u can add less or more)
Salt -1/2 tsp
Cardamom powder-1/2tsp (optional)


Method:-

For stuffing:-

Take a pan add washed moong dal and water ,boil until moong dal is half cooked .When it boilling add 1 tsp of salt.When u press the moong dal it should be hard but it should be cooked.Its important not to over cook the dal.

 Drain all the water in a bowl by using a colander.Don't throw the water we make a tasty with this dal water called kattu / masala dal gravy which is serve with obbattu .Let it cool.

 Take out 4 tbsp of boiled moong dal and keep it aside for gravy.

Now add sugar and salt to it.Now transfer into a grinder or mixture with sugar.Grind the whole mixture til smooth.do not add water.

 Add elachi powder,grated coconut mix it well.Make into small round balls as shown.Keep it aside.

Outer layer:-

Take a bowl add maida,sugar,salt ,ghee and enough water to male a batter.The batter should have the consistency not thin or thick in medium so that it will leave a coating on the moong dal balls.

For Frying Boorelu:-

Heat a thick bottom kadai for frying.

Once the oil is hot,turn to sim,then dip each ball in the maida batter.Ensure its coated on all sides.

Then gently drop them into the hot oil.Turn and cook on all sides.Deep fry till golden brown and crunchy.You can deep fry a batch of four to five balls depending on the size of the vessel.

Serve warm.

Pesara Pappu Katti / Masala Dal With Left over Moong Dal Water :-

Ingredients:-


Moong Dal water-2 cups
Cooked Moong dal-3 tbsp
Red chillies-3 nos
Cumin Seeds-1 tsp
 Mustard Seeds-1 tsp
Hing-1/4 tsp
Curry leaves-few
Salt to taste
Oil-1/2 tbsp
Rice flour-2 tbsp


Method:-

In mixie jar add red chillies and cumin seeds add little water grind into smooth paste.Keep it aside.

Heat 1/2 spoon oil in a pan,Add mustard seeds let them pops up.Now add hing,curry leaves fry few second ,now add cooked moong dal , 1 tsp grounded masala paste(acc o  ur taste)left over dal water,salt mix well.Let it boil.

Now take the rice flour and mix little water and add stir it by adding in the boiled water until it little thickens,Boil for 5 to 8 minutesthen switch of flame.

Serve with rice or rotis or bobbatlu.