SWEET CORN CURRY

From : Sailusfood
Prep time: 15 min
Cook time: 40 min Yield: 4
Main Ingredients: sweet corn
IngredientsSweet corn kernels - 2 cups
Capsicum - 1, chopped into small pieces (optional)
Onion - 1, large, finely chopped
Green chilies - 2, slit length wise
Ginger garlic paste - 1 tsp
Kasuri methi - 1 tsp, lightly crushed
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 1/2 tsps
Garam masala powder - 1/4 tsp
Tomatoes - 2, finely chopped
Cashew nuts - 5, soak in 3 tbsps milk and make a smooth paste.
Fresh coriander leaves - 2 tbsps, finely chopped
Fresh cream - 1 tbsp (or malai)
Salt to taste
Oil - 1 1/2 tbsps

Method
1.Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.
2.Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.
3.Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.
4.Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.
5.Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice

Read More

RIDGE GOURD TOMATO CURRY

From : Sailusfood
Prep time: 10 min
Cook time: 40 min
Yield: 4
Main Ingredients: ridge gourd tomato
IngredientsRidge gourd - 2 to 3, medium size, peeled and chopped into small pieces (use tender ridge gourd)
Tomatoes - 2, finely chopped
Onion - 1, finely chopped
Green chilies - 2, slit length wise
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1/4 tsp
Methi powder - small pinch (roasted fenugreek powder)
Saunf powder - large pinch, (aniseed)
Jaggery - 1/2 tsp (or sugar)
Coriander leaves - 1 tbsp, finely chopped
Poppu/Tadka/Tempering:
Mustard seeds - 1/2 tsp
Garlic cloves - 5, lightly crushed
Curry leaves - 1 sprig
Cooking oil - 1 tbsp

Method
Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute for a few seconds.
Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped ridge gourd and cook on low to medium flame for 4 mts.
Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted methi powder and cook for 2 mts.
Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small cup of water, salt, jaggery and garam masala powder and place lid.
Cook on medium flame till it reaches curry consistency. Once done, remove onto a serving bowl and garnish with chopped coriander leaves.
Serve warm with rice or rotis

Tips
Towards the end of the cooking process, you can add a pinch of garam masala as a variation to the above curry recipe.
If you do not have roasted methi powder, you omit it OR add 1/4 tsp of kasuri methi (dried fenugreek leaves) when sauteing the onions

Read More

POTATO SPINACH CURRY

From : Sailusfood
Prep & Cooking: 45 mts
Serves 5-6 persons
Cuisine: North Indian

Ingredients:
3 potatoes, peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
2 bunches spinach – blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste
1/2 tsp cumin seeds
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
1 1/2 cups water (use the water in which spinach was blanched)
salt to taste
garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
1/2 tbsp malai (top of milk)
1/2 tsp kasuri methi
1 tbsp oil

Method :
1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.
2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.
4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.
5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.

Note:
You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes

Read More

TIPS FOR GRAVIES

Tips For Gravies

·         Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.

·         Fry the ground masala in reduced flame, so that it retains its colour and taste.

·         Little plain sugar or caramelised sugar added to the gravy makes it tasty.

·         When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.

·         To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.

·         Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.

·         While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Read More