Tamatar Ka Salan

  

One more delicacy of Hyderabad which goes very well with Hyderabadi bagara chawal or hyderabadi vegetable dum biryani. I am always found of eating the cooked whole tomato. My m-law uses whole tomato in fish pulusu and i just love to eat the whole tomato.

Ate tamatar ka salan for the first time at a wedding of my husband's friend. Then I totally forgot about this curry. Recently i read someone mentioning about tamatar ka salan in a fb page which I follow. Last Friday I wanted to make a elaborate dinner for us and opted to prepare tamatar ka salan and vegetable dum biryani. It's a lengthy process to make this curry but it's worth making it. The gravy is rich and tangy. Here is the recipe:-

For gravy:-

Peanuts 5 tbsp
Sesame 5 tbsp
fresh coconut powder 5 tbsp

Dry roast the above ingredients and make a fine paste.

Other ingredients:-

Oil
Mustard seeds/rai 1 tsp
Fenugreek seeds 7-8 seeds
Curry leaves few
Red chilly whole 2
Onions 2 chopped
Ginger garlic paste 1 tbsp
Turmeric powder 1tsp
Red chilly powder 2 tbsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Green chillies 3
Tamarind juice extracted from a lemon size ball of tamarind.
Coriander leaves chopped
Mint leaves chopped
Salt

Whole tomatoes 6-7

Heat oil. Add mustard seeds,fenugreek seeds. Then add onions. Saute until golden brown colour.

Add curry leaves and green chillies. Then add ginger garlic paste,coriander powder,turmeric powder and cumin powder. Sauté for two minutes.

Then add peanut and sesame seeds paste. Mix well and add 2 cups of water.

Cover and cook on low flame for 30 minutes.

Then add tamarind juice, coriander leaves and mint leaves. Let it cook for 5 minutes. Add salt.

Slice the top and bottom of the tomatoes, just a inch of it. Drop each tomato into the gravy.

Cook for 5 minutes. No need of cooking tomatoes well.

Note:-Recipe from vah chef.

Bendakaya pulusu

The name of the dish itself will get water in my mouth. Its ladyfingers in tamarind sauce.Can be eaten with hot rice or dosa. Yes pulusu is a good combination with dosa, be it fish pulusu or bendakaya pulusu.

 How to make bendakaya pulusu?

•  Heat oil in a kadai, when hot add four dry red chillies and 1tsp rai. 
• Then add 1/4 tsp fenugreek (menthi) seeds, curry leaves few,4 garlic pods. Saute for a while, add 2 sliced onions and green chillies. Saute for one more minute. 
•  Now add 1 lb of bendakaya, a inch pieces.Add salt,turmeric powder,red chilly powder 1 tbsp, coriander powder 1 tbsp and cummin powder 1/2 tsp. 
• Mix well add tamarind juice (soak lemon size tamarind in hot water, squeeze the juice). Add one cup of water. Cover and cook for 10 minutes. 

 Quick reminder of the ingredients--

Bendakya (ladysfinger) 1 lb,Red chillies 4,Rai 1/4 tsp, Menthi 1/4 tsp ,Curry leaves few Onions 2 slices, Garlic pods 4, Turmeric powder a pinch, Salt to taste, Coriander powder 1 tbsp, Cummin powder 1/2 tsp, Red chill powder 1 tbsp, Tamarind a lemon size Oil 3 tbsp.

Rashmi Paneer

Before paneer dish used to be exotic dish but after living abroad for so many years paneer is like a normal vegetable i cook very often. Got a few recipes of paneer on my blog and like all this one too is my favourite. I don't use much cream in my dish as i feel it adds some sweetness to the curries. But this one i added cream and i don't regret that. This dish too added into my regular list of curries i make without seeing the recipe. This recipe is Sanjeev Kapoor's recipe.

Ingredients:-

Paneer cubes
Tomato 1 sliced
Onion 1 cubed
Capsicum 1 sliced
Ginger garlic paste 2 tbsp
Coriander powder 1tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1 tbsp
Cumin 1 tsp
Tomato puree of 2 tomatoes
Oil 3 tbsp
Salt to taste
Ginger  julienne few
Garam Masala 1 tbsp
Curd 2 tbsp (whipped)

Method:-

Heat oil and cumin seeds.Then add onion. Fry for while, here we are not frying until pink or light golden colour.

Now add sliced tomatoes and sliced capsicum. Fry for a while.

Add ginger garlic paste.Saute for a while.Add coriander powder and turmeric powder. Mix well

Now add tomato puree and mix well.

Add red chilly powder and salt. Mix well and add little water.Add paneer.

Now add curd and mix well.

Lastly add garam malasa powder mix well

Serve hot with roti/paratha.

Chole Kasuri Methi

I regularly make chole and can find my recipe here and here. This chole is little different and needs a lot  ingredients. And the addition of kasuri methi beats all the flavours in this curry.  Once again this is from my fav chef Sanjay thuma of Vah reh wah chef. Here are the ingredients :-

Ingredients:-

Chickpeas boiled 1 cup
Kasuri methi 5 tbsp
Amchur powder 1 /2tsp
Garam masala powder 1/2tsp
Salt to taste
Turmeric poweder 1/2 tsp
Cumin seeds 1 tsp
Oil 4 tbsp

Four type of paste has to be made:-

1. Tomato 2 make a smooth paste

2. Red paste

Red chilles 7-8

Soak in the water for 1 hour

Make a smooth paste.

3. Brown paste

Coriander 1 tbsp
Cumin 1 tsp
Cinnamon 2 inch stick
Cloves 3

Make a coarse paste of the above ingredients.

4. White paste

Cashew 10 pcs
Magaz seeds 2 tbsp

Soak the above ingredients and make a smooth paste.

Method:-

Take oil in a deep bottom kadai. Once hot add cumin seeds.

When they change colour add red chilly paste. Saute until oil starts showing at the corners.

Then add white paste. Sprinkle turmeric powder. Cook for 2-3 minutes and saute continuously so that the paste doesn't stick to the kadai.

Once oil starts appearing at the corners add brown paste. Again saute for 3-4 minutes. Oil starts appearing around the corners.

Now add salt, amchur powder and garam masala powder.Mix well and add tomato puree.

Mix well and cover the kadai. Let it cook for another 3-4 minutes and add 2 cups of water.

Once water starts boil add chole. And add kasuri methi.

Once gravy is thick enough, switch off the flame.

Serve hot with naan,roti or rice. I served this with palak poori.

This recipes has many ingredients and take longer time but its worth the effort. The taste is awesome and will crave for more.

Seeya !!!!!

Bhendi Masala

 

This recipe is from my friend Sandhya who blogs at Swaadhist. The recipe was awesome sandhya and we all enjoyed it. Going to include this in my everyday cooking. I followed the recipe but made a small change of including Magaz in place of cashew nuts.

Ingredients:-

Bendi or lady fingers 1 lb
Oil 4 tbsp
Butter 2 tbsp
Garam masala 1 tsp
Coriander powder 1 tbsp
Red chilly powder 1 tbsp
Salt to taste
Sugar 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder a pinch
Kasuri methi 1 tbsp
Amchur powder 1 tsp

Onion Paste
 Onions chopped 3
 Green chillies 3
 Ginger 1 inch pc
 Garlic 3 pods

Make a smooth paste of the above ingredients.

Tomato paste

Tomato chopped 2
Magaz seeds 4 tbsp
Sesame seeds 1 tbsp

Make a smooth paste of the above ingredients.

Method:-

Chop bendi into long pcs and microwave high for 3 minutes. Keep aside.

In a pan take oil. Once hot add cumin seeds.

Then add onion paste.Fry for a while and add sugar,salt,haldi powder and butter.

Let onion paste fry for another 5-7 minutes.

Now add the bendi,amchur powder,coriander powder,Chilly powder and garam masala powder.

Mix gently. Cover and cook for 5 minutes.

Add tomato paste and little water.

Cover and cook until tomatoes are cooked well. When tomatoes are cooked oil starts oozing out.

Then add kasuri methi and switch off the stove.

Serve hot with roti or rice.

Small Onion Sambar

My house is also like a typical south indian house where you have idly,dosa,pesarattu,rava dosa,rava idly and upma for breakfast. When i was a kid i never used to eat idly. Poor my mom used to make dosa with idly batter only for me, rest everyone used to have idly. I always used to think idly as a patient food which i still think of. Husband likes idly and younger daughter hates idly. Some how i blackmail her and make her eat idly.

When my m-law was living with us she used to make small onion sambar with idly and i never showed interest to learn from her. The reason behind of not learning is that her sambar is very thick and i like thin and watery sambar. And husband prefers thick sambar. So when ever i make sambar once the sambar is done i take out my portion and let it boil until it becomes think.

Husband always tells me to make small onion sambar and honestly i never tried to make an attempt to browse for the recipe on the net. Once i brought small onions and sent an email to my blogger friend Sandhya ( she blogs at Maradhi Manni and Swaadhisht) to check if she has small onion sambar recipe. I was too lazy to check her food blog Swaadhisht. She was so nice that she immediately sent me the recipe which i made for Sunday breakfast to go with idly.And also i made peanut chutney and recipe of that is here. Here goes the recipe..

What is needed for sambar

Small onions 10-15 (skin peeled)
Toor dal 1/2 cup boiled
Hing a pinch
Sambar powder (i used sanjeev kapoor sambar powder) 3tbsp
Tamarind lemon size (soaked in warm water, extract puree)
Oil 2 tbsp
Mustard seeds 1/4 tsp
Methi/fenugreek seeds 1/4 tsp
Curry leaves few

How to prepare it..

Take two cups of water in a pan. Pour the tamarind puree in the water and bring to boil.

In a another pan take oil.When hot add mustard seeds,methi seeds and curry leaves. When methi seeds change colour add onions. Saute for a while and add sambar masala powder.

Add this to the boiling tamarind water. Let the onions become soft. Now add the cooked dal and salt.

Adjust the seasoning and serve hot with hot idly and chutney.

Methi Mutter Paneer Malai

I just love paneer curries. I always browse net and my recipe books to find out paneer recipes. My blog has got few recipes which i make quite often. This recipe is a mixture of methi mutter malai and paneer. I cook paneer atleast weekly once and we all enjoy eating the curry with roti or paratha. I have peas paneer makhani in my blog. The recipe is almost similar but addition of methi leaves enhance its flavours.Here is the recipe:-

What you need ?

Paneer cubes 10-15
Peas 1 cup
Methi leaves (fenugreek leaves) 1/2 cup
Onion 2 (made into smooth paste)
Amchur powder 1 tbsp
Salt to taste
Red chilly powder 1 tbsp
Malai (fresh cream) 3-4 tbsp
Onion 1 chopper finely
Oil 3 tbsp

How to prepare the curry??

Boil peas and drain water. Keep aside.

In a 1 tbsp of oil fry paneer until light brown colour and leave them in the water for 2-3 minutes. Drain water and keep aside.

In the same pan add the remaining oil. When hot add chopped onions. Fry until light brown colour.

Add ginger garlic paste, red chilly powder and amchur powder. Saute for a while.

Add onion paste. Saute until oil starts leaving the pan.

Then add chopped methi. Fry for 4-5 minutes. Add peas and again fry for 4-5 minutes.

Add salt and 1/4 cup of water. Let it cook for a while. Here the gravy thickens.

Now add paneer pieces. Mix well.

Lastly add malai and serve hot with roti or paratha.

Achari Paneer

Who is not a fan for paneer?? Till now I didn't meet anyone who says she/he doesn't like paneer. So like everyone we too love paneer, let it be paneer paratha or paneer curry. I have few paneer recipes in my blog, can find the links to recipes at the end of this post. This recipe is from VahRehWah.com.

Once I added mixed pickle to the paneer gravy and it tasted just like the one we get in restaurant.

Ingredients:-

Paneer cubes 15-20
Onions 1 chopped
Capsicum 1
Tomatoes 1
Salt to taste
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tbsp
Curd 1/2 cup
Sugar 1/4 tsp

Achari Masala

Red chillies whole 6-7
Rai/mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Saunf 1 tsp
Fenugreek seeds/methi seeds 1/2 tsp

Make a fine powder of the above ingredients.

To this powder add capsicum and tomatoes. Make a smooth paste.Keep aside.

In a pan take oil and when hot add onions and sauté until light brown in colour.To this add turmeric powder and ginger garlic paste. Sauté until the ginger garlic is cooked.

To this add the achari paste. Saute until oil leaves the pan. Then add curd and 1 cup of water. Sprinkle sugar.

Let it cook for another 3-4 minutes. Now again oil starts oozing out. To this add paneer. Mix well.

Serve hot with roti.

Paneer Peshwari
Peas paneer makhani
Kadai paneer
Palak paneer burji
Methi Chaman
Palak Paneer
Stir fried spinach with cottage cheese
Paneer butter masala
Paneer chicken

Chole Bhature

Kids winter break started and i am on my toes to feed them. They are bored of eating the same stuff of dal,egg,rice,roti,curry and yogurt. I have to please them sometimes with puris (which i avoid eating). I remember once when i was pregnant with my first child i went to restaurant in Oman and ordered Chole Bhature , i never ate them before so wanted to try. When a plate was brought with a two huge bhature i felt other eaters at the restaurant were staring at my plate thinking how much hungry I am. Those Bhature was huge and I ate two without sharing them with hubby. After that I totally forget about them after leaving Oman.

The other day I was watching Sanjay Thumma's videos and i chanced upon Bhature recipe. This recipe is from VahRehVah.

And chole recipe is not the same which is served with Bhature, this is a different version which i saw in Sanjay Thumma's videos. I made little changes in the recipe.

Ingredients for Bhature

Maida/ All purpose Flour 2 cups
Sooji/Bombay rava 4 tbsp
Curd 4 tbsp
Salt to taste
Sugar 1 tbsp
Oil for deep frying
Water to make dough

Method:-

Mix all the ingredients and add enough water and make soft dough.Let the dough rest for 2-3 hours.

Make small rounds and flaten the rounds. Deep fry them each. Take bhature on a kitchen towel.

The sooji in the bhature made the puris fluffy and they remained like that for sometime.

Ingredients for Chole

Chickpeas 1 cup soaked over night
Cinnamon small stick 1
Onions 1 chopped
Green chillies 1 chopped
Tomatoes 1 chopped finely
Kashmir chilly powder 1 tbsp
Cumin powder 1tsp
Coriander powder 1tbsp
Garam masala 1 tbsp
Garlic 3 (crushed)
Fresh coconut grated 3 tbsp
Oil 3 tbsp

How to make the curry

Pressure cook chickpeas until soft with a small cinnamon stick. Strain and keep the water aside.

Now in pan take oil,when hot add onions and green chillies. Saute until onions turn into brown colour.

Add crushed garlic and tomatoes and salt. Cover and cook until tomatoes are soft enough.

Then add cumin powder, coriander powder, garam masala powder and kashmiri red chilly powder.

Let all the masala cook for 3-4 minutes.

In the mean while slight roast the grated coconut into light brown colour and keep aside until use.

Now add the boiled chickpeas along with the water. Take few chickpeas and crush them into smooth paste.Add this paste to the curry (this gives gravy to the curry).

Let chickpeas boil for sometimes until the gravy thickens. Just before switching the flame off add the grated and fried coconut into the curry.

Mix well and serve hot with Bhature.

Kadala Curry

If you live or lived in Dubai you wouldn't have missed eating kadala curry. Every cafeteria sells parato with kadala curry.  When i was in Dubai when ever i felt i need to take a break from cooking we used to order parato with kadala curry. Never attempted to make this at home. The other day i was soaking this kadala i suddenly remembered about this curry which is quite famous in Kerala.

The googled for the recipe and i got the recipe from Spicy Chilly.What a curry it was and my taste buds are nodding with me that indeed i satisfied them. Spicy Chilly is a website of a very talented and versatile blogger and her pictures are awesome.I have been following that blog since long and i do read her post but I don't comment much. Now coming to the recipe,i didn't change anything in the recipe i followed the recipe to the core so i am not posting the recipe. For the recipe  this link .Like the previous post here too I am just posting the picture.Enjoy and happy cooking...

Corn Curry

This is my mom recipe and the taste of the curry is awesome.This can be had as a side dish for rice or rotis.I had it with roties and taste was superb.

Ingredients:-

Sweet corn cob 1
Udad dal/Menapappu soaked for 1 hour
Fresh coconut grated 3 tbsp
Turmeric powder 1/4tsp
Salt to taste
Onion chopped 2
Green chillies chopped 3
Oil 2tbsp

For seasoning

Rai/avalu 1/4 tsp
Udad dal 1/4tsp
Curry leaves few

Method:-

Boil corn and keep aside.

In a pan take oil.When hot add all the seasoning.Saute for a minute.

Then add onions and green chillies.Fry until onions are pink in colour.

Add corn and udad dal and mix well.Add salt.

Saute for a while and lastly add grated coconut.

Serve hot with rice or rotis.

Sweet Spicy Sour Vegetable Curry

Sometimes you see something and you will never forget.This recipe is like that to me.I saw and read about the curry long back and wanted to try that very badly.

Very healthy recipe and even my kids too loved it (my kids are fussy eaters and they just hate to eat anything new and that too veggies)

This recipe is from a blog which blog names says it all.It is Healthfood desivideshi by Sangeetha.There was a bread too with this curry but i didn't had guts to make the bread using yeast.I have few flops with yeast and didnt dare to attempt it.I had this curry with fulka and brown bread.I loved to eat it with brown bread.Do hope to Sangeetha's blog for this recipe and for other healthy recipes.

Bombay Chutney with a twist

This chutney i learnt it from my m-inlaw who does this chuntey for poori or rotis when there are no veggies at home.My sister too does this but to eat it with idlies and she twisted the recipe by adding boiled potatoes to it.I blogged about this recipe before here and this is just addition of potatoes to this chutney and i am sure potatoes lovers will love this combination of besan and potatoes.

Ingredients:-

Onion 1 sliced
Green chillies 2 silted
Boiled potatoes chopped into big pieces 10 pcs
Ginger 1/2" pc
Besan/Chanaga pindi 5 tbsp
Lemon juice 2 tbsp

Seasoning:-
Rai 1/2 tsp
Red chillies 2
Curry leaves few

Method:-

Mix besan with little water and keep aside.
Head kadai,add all the seasoning and when curry leaves are fried add ginger,onions and green chillies.Fry for just 2 minutes (don't fry it completely).
Add boiled potatoes and fry just about done,be careful not to fry completely.Add 2 cups of water.
Bring into boil.Add besan into the boiling water and stir simultaneously.Cook for 3-4 minutes until semi liquid.
Just before serving add lemon juice and serve it with rotis.

Bagara Baingan

Ingredients:-

Brinjals small and round shape 6 nos

Onions 2 chopped finely

Tomatoes 2 chopped finely

Green chillies 2 chopped finely

Ginger garlic paste 1 tbsp

Oil 2tbsp

Oil for deep frying

Coriander powder 2tbsp

Turmeric powder 1/2 tsp

Red chilly powder 1 tbsp

Cinnamon 1' pc

Cloves 1

Salt as per taste

For Gravy/koora

Sesame seeds/til/nuvulu 2 tbsp

Cashew nuts 7-8

fresh grated coconut 6 tbsp

Dry roast sesame seeds and cashew nuts.

Make a smooth paste of the above ingredients

For Seasoning/Talimpu

Oil 2 tbsp

Curry leaves few

Method:-

Wipe dry the brinjals.Make long slits on the brinjal and keeping the green part intact.

Deep fry them until they change colour and take them on a tissue paper.

In a pan take oil,add cinnamon and cloves.Once they splutter,add onions and green chillies.Saute until brown in colour and add tomatoes,coriander powder,turmeric powder and chilly powder.Cook until oil comes out.

Now add ginger garlic paste and saute until the raw smell goes of,which takes about 2-3 minutes.Then add the sesame and coconut paste and saute till oil comes out.

Now add brinjals and mix softly and thoroughly.

Then add 1/2 cup of water bring to boil and reduce the flame till thick gravy forms.

Once it is done take another small pan.Heat oil and add curry leaves to it.When curry leaves starts changing colour,pour it on the brinjal gravy.

Serve hot with briyani or paratha or plain roti.

Enjoy.....

Mixed Vegetable Stir Fry

I was first introduced to the veg stir fry by a wonderful blogger chatter box who blogs here.I loved the colour and the veggies in it.She gave few web address in her post,i scaned through those sites and did veg stir fries.To suite our taste buds i made few changes.Here goes my recipe

Ingredients:-

Carrot 2

Corn 1/4 cup

Capsicum 2

Cabbage a small pc

French beans 5-6

Red chillies 3

Garlic chopped 3

Soy sauce 1 tsp

Salt as per taste

Oil 2 tbsp

Method:-

Make a rough paste of red chillies and garlic.

Take a pan when hot add oil.Add red chillies and garlic paste.Saute for a while.

Then add all the veggies and stir fry on high flame until the veggies are soft.

Now add soya sauce and fry for few more minutes.Now the veggies are soft enough to be eaten.

Serve hot with rice or like us eat them just like that without any accompaniment

Potato and Drumstick Curry

Ingredients:-

Drumstick 3 chopped into long pcs

Potatoes 2 cubed

Tomatoes 1 chopped

Onions 1 chopped

Green chillies 2 silted

Ginger garlic paste 1tbsp

Grated coconut 3 tbsp

Coriander powder 1 tbsp

Red chilly powder 1tsp

Turmeric powder 1tsp

Salt as per taste

Oil 2 tbsp

Method:-

Take oil in a pressure cooker.When hot add onions and green chillies.Fry till onions turn into light brown colour.

Add potatoes and drumsticks.

Add ginger garlic paste,coriander powder,salt,red chilly powder and turmeric powder.Mix well.

Let it cook for minute.Add tomatoes and let it cook for another 3-4 minutes covered.

Lastly add grated coconut and water.Pressure cook for 2 whistle.

Serve hot with rice.

Jeera Alu

Method:-

Boiled potatoes 3

Cumin powder 1 tbsp

Red chilly powder 1/2tsp

Turmeric powder 1/4 tsp

Garlic crushed 2

Salt as per taste

For seasoning

Oil 1 tbsp

Rai 1/2 tsp

Udat dal 2 tbsp

Curry leaves few

Method:-

Cut the boiled potatoes into pieces.

Heat oil and add all the seasonings.When they splutter add crushed garlic.Saute till garlic changes colour.

Next add the boiled potatoes.Sprinkle cumin (jeera) powder,turmeric powder and salt.Mix throughly without mashing the boiled potatoes.

Lastly add red chilly powder and serve hot with roti or as a side dish for rice.

Mixed Vegetable Fry

Ingredients:-

Cauliflower 10 florets

Capsicum 2 chopped into long slices

Carrot 2 chopped into thin 2" long

French beans 10 broken into 2

Panner 10 small cubes

Tomatoes 2 chopped finely

Onions 2 chopped

Green chillies 3 chopped

Ginger 1'' chopped

Garlic 2 chopped

Ginger Juliennes 10

Coriander powder 1 tbsp

Cumin powder 1 tsp

Red chilly powder 1tsp

Salt to taste

Oil 2 tbsp

Method:-

Take 1 tbsp of oil in a pan.When hot add panner and fry until panner changes it colour.Remove panner and add cauliflower,capsicum,carrot and beans in the same oil.Toss them on a high flame until they change colour and semi soft.

In a another pan,take the rest of the oil.When hot add onions and green chillies.Fry until onions change colour but not fully fried.

Add tomatoes.Cook until tomatoes are soft.Then add coriander powder,cumin powder,turmeric powder and red chilly powder.

Mix well.Now add all the fried veggies and panner.Mix gently.

Sprinkle salt and ginger juliennes.

Mix well and toss until oil appears on the side of the pan.

Garnish with fresh coriander leaves and serve with paratha.

Palakura Papu (Dal and Spinach)

Dal is cooked almost very day for lunch in most of the households in South India.Whether it is tomato dal,spinach(Palakura) dal,fenugreek (menthikura),mango dal etc.

This is very easy to prepare just add dal with any of the above and pressure cook it along with onions,green chillies and do the seasoning.

There is a another way to cook Palakura pappu which my mother inlaw does.She pressure cooks Toor dal and boils spinach.Later she mixes both and does the seasoning.Both the method taste different.The first method, the taste of dal dominates and second method taste of Spinach dominates and has a little different colour.

When i am hard pressed with time i do the first method or else i prefer doing the later method even though it is little lengthy.Here goes my m-law recipe for the simple comfort food...

Ingredients:-

Toor dal (kandi pappu) 1 cup

Spinach (palak kurra) 1 cup (chopped)

Tomato 1 (chopped finely)

Onions 1 chopped

Green chillies 2 slited

Turmeric powder 1/2tsp

Red chilly powder 1 tsp

Salt to taste

Seasoning

Oil 1 tbsp

Rai 1 tsp

Udad dal 1tsp

Cumin seeds 1tsp

Red chilly whole 2

Hing a pinch

Curry leaves few

Method:-

Pressure cook toor dal (kandi pappu).When cool mash it into smooth paste.

Boil Spinach for 5 mintues.Drain the water and keep aside.Don't throw the water.

Take oil in a pan,when hot add hing.Then add all the seasoning.When they are fried add tomatoes.

Cook until tomatoes are soft.Then add the dal and spinach.

Mix well and add the water which was kept aside after draining the boiled spinach

Add salt and mix well.

Serve hot with rice or chapati.

Gobi Musallam

I love cauliflower be it a curry or paratha i just love this curry apart from brinjal.

This recipe i got it from Master chef which was aired on Star plus few days back.I loved the colour and taste was awesome.Here goes the recipe:-

Ingredients:-

Cauliflower florets 2 cups

Onions 1 chopped and 1 chopped and grind into smooth paste

Ginger garlic paste 1 tbsp

Turmeric powder 1/2tsp

Red chilly powder 2tsp

Coriander powder 2 tsp

Pepper 7-8nos

Green cardamom 2

Black cardamom 1

Cinnamon 1/2' pc

Cloves 2

Mace 1 small pc

Tomato puree 1/2 cup

Salt as per taste

Oil 2tbsp

Green chillies 2

Oil for deep frying florets

Method:-

1.Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.

2. Mix onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.
3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree.
5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilli whole.
6. To serve, arrange florets in a plate and pour gravy around them and place fried green chilli on top.

Serve hot.