Bhaigan curry(guthi vankaya curry)

Ingredients:-

Brinjals- 6 count slit in between for stuffing
cilantro for garnish

For making paste:-

Peanuts- 3 tbsp
Coconut powder - 2 tbsp
Sesame seeds- 2 tsp
Salt to taste
Coriander powder- 1 tbsp
Cumin powder- 1 tbsp
Chili powder - 1/2 tbsp
Tamarind pulp - 2 tbsp
Onion - 1 medium chopped
Tomato - 1 chopped

For tempering:-

Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tbsp
Red chili - 1-2
Curry leaves - 1 spring

Procedure:-

First grind all the ingredients together to make a paste . Youcan use little water to grind it. Then slit the brinjal and stuff this mixture and keep aside. Now take a wok add oil and add all the tempering ingredients one by one and then add brinjals to it and fry it by covering the lid for 5 min then add the rest of the paste to the curry and add water required to it dont add more water it should  must be thick
So add accordingly. Now cover the lid and cook until the oil separates and the bhaigan cooks properly. Check the spice levels and adjust  . Finally garnish with cilantro.

Paneer Tikkas

Ingredients:-

Paneer - 1 cup (cut into thick cube shape)
Thick Curd/yogurt - 1/2 cup
Kasturi methi dry - 1 tbsp
Tandoori masala - 2 tbsp
Ginger garlic paste - 1 tbsp
Food color red - 1/4 tbsp
Turmeric - 1/4 tbsp
Chili powder - 1/2 tbsp
Salt to taste
Oil - 2 tbsp
Onion - 1/2 cup cut into cubes shape
Bell pepper/ capsicum - 1/2 cut cut into cube shape
Skewers for inserting and grilling the paneer cuber
Oil spray
Lemon juice/lime juice

Procedure:-

1-First mix all the ingredients in a empty bowl starting with curd(curd must be thick or else the marination will not hold to the paneer) so next add ginger garlic paste, salt, turmeric, chili powder, food color, oil, tandoori masala , kasturi methi and mix well. Now separate little bit of paste into another bowl to marinate the onion and bell pepper.  And mix the rest masala with paneer and refridge them for  3 hours.

2-Now take a Tawa and  spray the oil to it to avoid sticking to the bottom. Now skewe the paneer and the onion n pepper cubes one by one and cook them on the tawa in low to medium flame and flip to the other side . In between turn them and cook evenly both the sides until well cooked. Now for tandoor taste lets bring that smoky flavour and burning texture on the paneer by cooking on the direct stove top flame just for a min..as shown in the video...Enjoy it hot

Shahi Paneer/Butter paneer

Ingredients:-

Paneer - 1 cup (cut in cubes)
Butter - 2 tbsp
oil - 1 tbsp
Ginger garlic paste - 1 tbsp
Wine Tomatoes - 3 make into puree
Salt to taste
Heavy cream/ half and half - 1 cup
Coriander powder - 1 tbsp
Paprika powder - 1 tbsp
Sugar - 1 tbsp
Chili powder - 1/2 tbsp
Cilantro chopped to garnish


Procedure:-

1-First take pan filled with water and boil it. after it starts boiling off the heat and add the cut paneer to it and leave for few minutes then remove them from water and keep them aside.
2-Now in the same pan add butter and oil heat it then add g&g paste and fry for a min . Then add the tomato puree to it and cook until the oil separates from it. now add all the spices to it and mix well and cook for 1 more min.
3-Then add the paneer cubes and mix them very carefully or else the curry may turn into mushy.
4-Now add little water and close the lid for min or until you see the water starts boiling. Then add the cream and mix gently and leave it for 1 more min by closing the lid. Finally garnish with cilantro...

Enjoy the curry with naan/roti/pulkas/ even with rice very rich in taste and easy to prepare.

Tindora Fry

Ingredients:-

Tindora - 1 lb washed n cut into rounds
Coconut shredded - 3 tbsp
salt to taste
Chili powder - 1/2 tbsp
Turmeric- 1/4 tbsp
Oil as needed

For tempering/tadka:-

Mustard seeds - 1/2 tbsp
Cumin seeds - 1/4 tbsp
Red chili - 3 pieces
Urad dal - 1 tbsp
Curry leaves - a few
Peanuts - 2 tbsp

 Procedure:-

1-First take a wok add some oil and then add the cut tindora and add salt n turmeric to it and cook until soft then add chili powder and mix. Remove the lid and cook in simmer until they turn crispy.
2-Now in another vessel add little oil and add wen it is heat add all the tempering ingredients and cook for a min and add this tempering into the tindora and mix well and add the coconut shredded and mix it .3-Now cook the curry until the coconut turns into golden color .Now serve it hot with rice or roti.

Baked egg plant

Ingredients:-

Egg plant - 1 big
Onion - 1/2 chopped
Tomato - 1/2 chopped
Capsicum/bell pepper - 1/4 cup chopped
Parsley - chopped
Garlic - 4  cloves chopped
Feta cheese/mozerella cheese - 1/2 cup
Bread crumbs - 1 cup
salt to taste
Pepper to taste

Procedure:-

1-Cut the egg plant into 2 and sprikle salt and olive oil and bake it for 30 min or so.

2-Now take a pan add oil and fry garlic and then onions and fry until translucent. Then add the tomatoes and fry them and then add parsley salt n pepper to taste.
3-Now remove the inner part of the egg plant leaving the skin. And smash the cooked egg plant paste and add into the cooked masala.

4-Then mix everything and add cheese to it and keep aside.
5-Add the cooked stuff into the egg plant skin bowl and finally add the cheese and bread crumbs on  it and bake it for 20 min at 400 degree Fahrenheit.

Ready to serve

Egg plant Curry

Ingredients:-

Egg plant/brinjal/vankaya - 4 count
Potato - 1 big (peeled n cut into cubes)
Tomato - 1 big chopped
Onion - 1 medium chopped
Ginger garlic paste - 1 tbsp
Cilantro
Cumin seeds - 1 tbsp
Olive oil for cooking
Chicken masala - 1 tbsp
Turmeric - 1/4 tbsp
Chili powder - as per taste
Milk/cream - 1 cup
salt to taste

For paste:-

Badam/almonds  - 3 count
Cashew - 3 count
Oats - 2 tbsp
Onion - 1 small chopped
Green chili - 1
Peanuts - 2 tbsp

Procedure:-

1-First take a wok and add oil heat then add cumin seeds then add onion fry for a min or so until they turn into golden color. Now add ginger garlic paste fry for 1 more min. Add tomatoes and fry until they are soften.
2-Now add the dry masalas and fry for 1 more min. Add the paste and fry for 3-4 min . Until the masala is cooked properly.
3-Now add the cut potato n brinjal mix properly and close the lid by keeping the flame low.
4-Then add little water and cook it properly. Finally add cream or milk and mix and keep it on flame for 1 more min and add cilantro and serve with roti.

Kohlarabi and spinach mixed curry

Ingredients:-

Potato - 1 peeled and chopped
Spinach - 1/2 cup chopped
Radish - 1 peeled and chopped
Onion - 1 chopped
Tomato - 1 chopped
Ginger garlic paste - 1 tbsp
Chili powder - 1 tbsp
Chicken masala - 1 tbsp
Sugar - 1/4 tbsp
Turmeric - 1/2 tbsp
salt to taste
Oil required

For tempering:-

Mustard seeds - 1 tbsp
Cumin seeds - 1/2 tbsp
Green chili chopped - 4
Curry leaves - 5 count

Procedure:-

1-Take a pan add oil heat it then add the tempering ingredients and then add the onions and fry them until they are translucent and then add ginger garlic paste fry for min or so and then add tomato pieces and cook well .
2-Then add the veggies one by one and add turmeric , salt, chili powder and chicken masala and mix well.
3-Now close the lid and cook in simmer for 10 min . Now later add some water and mix and close the lid for some more time and cook until all the veggies are cooked properly.
4-Finally add little sugar to balance the bitter taste of radish.

Enjoy with roti or rice.

Cabbage Pachadi/ pickle

Ingredients:-

Cabbage chopped - 1 cup
Fenugreek seeds / menthulu - 1/2 tsp
Oil  - 2 tbsp
Garlic cloves - 4-5count
Tamarind to taste according to quantity
Salt to taste
Green chili  - 3 count
Turmeric - 1/4 tbsp

For Tempering:-

Oil - 2 tbsp
Mustard seeds- 1 tbsp
Cumin seeds/ Zeera - 1 tbsp
Chana dal - 1 tbsp
Urad dal/ Menapappu - 1 tbsp
Hing - a pinch
Curry leaves/ Karepaku - 5 count
Red chili - 4 count

Procedure:-

1-First take a wok add oil add fenugreek seeds/menthulu and fry for a min. Then add the garlic then chopped cabbage , salt , turmeric n green chili n cook until tender.
2-Now cool the mixture and then blend it by adding tamarind and keep aside.
3-Now in the same pan add some more oil and add the tempering ingredients one by one and cook for a min the add the cabbage mixture and cook 1 more min.
4-Adjust salt by tasting it.
 Serve with rice tastes yummy.

Baby corn curry

Ingredients:-

Baby corn - 1lb washed and slit them half (canned or fresh)
Onion - 1 chopped
Tomato - 1 chopped
Ginger garlic paste - 1 tbsp
Curry leaves - 5 count
Green chilis - 3 slit
Garam masala - 1/2 tbsp
Coriander powder - 1 tbsp
cumin powder - 1 tbsp
Chili powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Chicken masala - 1 tbsp
Cilantro chopped
Oil
Salt to taste
Water for gravy - 1 cup

Procedure :--

1--First take pan or wok add oil heat it and add green chilis, curry leaves and onions and fry then until golden color. Now add the ginger garlic paste and fry well then add tomato and cook until they turn into paste.

2-Now add the salt, chicken masala, chilli powder, coriander  powder, cumin  powder, turmeric and mix well.

3-Add the slit baby corn  and mix fry them for 2-3 min and then add cilantro and water required to boil and close the lid and cook in simmer.

4-Then let it come to boiling point then make it little thicker gravy and ready to serve.

Potato Korma

Ingredients:-

Potatoes - 3 boiled and peeled

Green chili - 2 sliced

Onion - 1 large finely minced

Cumin seeds - 1 tbsp

Curry leaves- 5 count

Ginger garlic paste- 1 tbsp

Coriander powder - 1/2 tbsp

cumin powder- 1/2 tbsp

Turmeric- 1/2 tbsp

Chili powder- 1/2 tbsp

Cilantro finely chopped

For masala:-

Cashew- 5 tbsp

Coconut grated- 1/2 cup

Dalchin- 1 inch piece

Cardamoms - 3 count

Cloves- 3 count

Star anise- 1/2 piece

Khas Khas- 3 tbsp

Procedure:-

1-First make a fine paste of all the masala ingredients and keep aside.

2-Now take a medium size pan and add oil heat it then add the green chili, curry leaves and onions and Saute well then add ginger garlic paste and fry until golden brown color.

3-Now add the masala paste and saute well for 7-8 min. The indication for the correct stage is the oil oozes out of the masala and starts looking like this

4-Now add the Coriander powder, chili powder, salt, turmeric, cumin powder and mix well. Then add water according to the gravy u want.

5-Now boil the gravy for 3 more min by closing the lid. The whole process must be cooked in the low flame. Other wise the masala may burn and makes your curry bitter. so avoid that.

6-Now take the potatoes and cut them into cube shape .

7-Now add these  chopped potatoes to the gravy and close the lid and cook for 5 more min and then garnish with cilantro. And now the kurma is ready serve this with rice/chapathi......enjoy the curry really yummy.

Tomato curry with Drum sticks

Ingredients:-

Tomatoes -  2 sliced
Onion - 1 small sliced
Drum sticks - 1 cup
Curry leaves - 5 count
Green peas - 1/4 cup
Green chili - 3 chopped
Cilantro - 1/2 cup
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/3 tbsp
Garlic cloves - 3
Turmeric - 1/4 tbsp
Chili powder - 1/4 tbsp
Chicken masala - 1 tbsp
Salt to Taste
Oil required

Procedure:-

1-First take a pan add tbsp of oil heat it and add the mustard seeds, cumin seeds, garlic, curry leaves and green chili suate well.

2-Now add the onion and fry until they turn into transparent. Then add the drum sticks, peas and cook them by adding little water so the drum sticks cooks well.

3-Now add the tomatoes, Chicken masala, Salt , chili powder and turmeric and mix well and close the lid and cook in simmer.
4-Now the tomatoes cooks well then add little water according to gravy and  boil for 2 more min. garnish with cilantro.

Ready to serve hot with rice and chapathi. Enjoy the dish.

Matar Paneer

Ingredients:-

Paneer - 350 gm
Matar - 1 cup
Onion - 1 large chopped
Tomato - 1 large
Cashew - 1 tbsp
Cloves - 4
Cardamoms - 3
Cinnamon stick - 1 inch
Cumin seeds - 1 tbsp
Dry kasturi methi - 1 1/2 tbsp
Ginger garlic paste - 1 tbsp
Heavy cream - 1/4 cup
Water required
Oil required
Chili powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Salt to Taste

Procedure :-

1-First take a pan add oil heat it then add all the garam masala ingredients and saute well now add the onions and saute until translucent then add ginger garlic paste and fry well.
2-Now add the tomatoes and cook until they turn into paste. Let it cool.

3-Then make a fine paste of this masala and keep aside.
4-Now take a pan add oil heat it then add this paste and fry well then add the masala's ...salt, etc and mix well good.

5-Now add the kasturi methi , paneer and matar give a mix and close the lid. Cook in between low to medium flame.
6-Now add water as u desire for gravy  and mix also add the cream and let it boil for 7 min in simmer.
7-So the paneer sucks the gravy well and gives u a better taste. Now garnish with cilantro and serve hot.

Mushroom Korma

Ingredients:-

Organic Mushroom- 1 packet
Spring onions - 2 stems chopped finely

Curry leaves - 5 count

Onion- 1/4 chopped finely

Cinnamon stick - 1 inch

Cardamoms - 3 count

Cloves- 4 count

Garlic - 3 cloves

Ginger garlic paste - 1 tbsp

Salt to Taste

Chili powder - 1/2 tbsp

Turmeric powder - 1/4 tbsp

Dhaniya power - 1 tbsp

Zeera powder- 1 tbsp

Lemon - 2 tbsp

For curry:-

Onion- 1 chopped

Tomato - 1 chopped

Green chili - 3 slit

Cashew - 3 tbsp

Procedure:-

1-First take a pan add oil heat it and add the onions, garlic, green chili and fry them well. Once the onion turns  into translucent add tomato and fry well .
2-Now blend this fried mas-ala  by adding cashew and little water to it into a fine paste.

3-Now in the same pan add oil  heat it and then add the gar-am mas-ala spices and saute well. Then add the chopped spring onion , onion , curry leaves and saute well.

4-Then add ginger garlic paste and saute well. Now add the blended paste and fry until the oil oozes out.
5-Now time to add the main ingredient mushroom and mix well and fry for a min.
6-Now add water according to the thickness u desire. Boil for 6 more min in lower flame by closing lid.

7-Now garnish with chopped coriander leaves and serve hot.

Enjoy the curry with rice and parathas. Spread the lemon before u serve.