12:25 pm by Unknown
From : Fortunecookingoil
Serves - 4
Less than 30mins
Ingredients
1/4 cup coriander (dhania) leaves chopped
10-12 curry leaves
1 tablespoon garam masala powder
1 potato (aloo)
1/2 cup green peas (matar) shelled
1/4 cauliflower(gobhi)
10 French beans
12 tablespoon groundnut (moong fali) oil
2 medium onions
1 capsicum (shimla mirch)
salt (namak) to taste
1 carrots (gajjar)
2 tomatoes (Tamatar)
for masala paste
1" ginger (adrak)
1 teaspoon cumin (jeera) seed
2 tablespoon poppy seeds (khuskhus)
12 cloves (lavang) garlic (lasoon)
6 red chilies whole
1/2 cup coconut (narial) scraped
2 tablespoon coriander (dhania) seed
2 tablespoon fennel (saunf) seed
Method of preparation
1.Wash and cut all the vegetables into equal size pieces.
2.Cut the onion. Wash and puree the tomatoes.
3.Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
4.Wash and cut the coriander (dhania) leaves.
5.Boil the potatoes, cauliflower and carrots till half done in salted water.
6.Remove and keep aside. Heat up oil in pan and mix in the onion and fry till golden brown. Wash and mix in the curry leaves (kadi patta)and masala paste.
7.Fry till the oil separates .
8.Mix in the vegetables and continue stirring.
9.Pour out the tomato puree and bring to boil.
10.Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick.
11.Sprinkle the garam masala, stir well.
12.Serve nilgiri kurma hot.
12:21 pm by Unknown
From : Sify
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Ingredients:
1 cup mixed boiled vegetables (carrots, beans, peas, cauliflower, etc.)
1 onion sliced thinly
1 tsp. garlic crushed
1 tsp. ginger grated
1 tomato chopped
1 green chilli
1 tbsp. coriander leaves finely chopped
2 tsp. cream or malai
2 tsp. khova or 2 kaju katlis
1 tsp. chilli powder
1 tsp. coriander seed (dhania) powder
1 tsp. salt
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1 tbsp. cheese or paneer grated
1 cup leftover potato vegetable
1 tbsp. oil
Method
Grind together tomato, ginger, garlic, potato vegetable.
Heat oil, add onions, stirfry till soft.
Add ground paste, masalas, stir and cook till oil seperates.
Add 1 cup water, bring to a boil.
Add all other ingredients, except paneer and coriander leaves.
Stir and cook till for 2-3 minutes more.
Pour into serving dish, garnish with coriander leaves and paneer.
Serve hot with roti, parathas, or rice.
12:10 pm by Unknown
From : Indianfoodforever
Ingredients:
300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying
How to make shahi kaju aloo:
Wash potatoes and peel and cut them into 1 inch pieces.
Fry the potatoes to a deep golden brown and keep aside.
Grind cashewnuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.
Heat some of the oil in a heavy bottomed pan.
Add black cumin and bay leaf.
Wait for 30 seconds till cumin seeds stop spluttering.
Add onions and cook on low flame till onions turn soft but do not let them turn brown.
Add turmeric and garam masala. Stir to mix well.
Add the paste prepared earlier. Cook for 1 minute.
Add yogurt and stir fry till water evaporates.
Cook till it dries.
Add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes.
Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
Cook on low flame till the gravy thickens and coats all the potatoes.
Serve hot with nan or paranthas.
Posts
