Beet root curry

it's made from beet roots ,tastes little bit sweet becoz of beet 's flavor...n healthy too..usually made in south India.I like it's rich dark red color ...tastes good too...


INGREDIENTS:
beet roots           2-3 large size
mustard seeds     1tsp
curry leaves         2-4
cumin seeds         1/2tsp
asafetida or hing     pinch
chili pow.                  1/2tsp 
coriander powder  1/2tsp
turmeric powder      1/2tsp
oil                               2tsp
red chilli (optional)
salt to taste
grated coconut for garnishing (optional)


METHOD:

• Steam the beetroot, until soft and tender , if are fresh n soft then no need to do it.
• Heat oil in a wok, add cumin seeds,curry leaves, and red chilli. Allow them to crackle.
• Add asafoetida, turmeric powder, beetroot and salt. Saute for few minutes.
• Garnish with fresh grated coconut and serve hot with steamed rice and tomato rasam. Alternatively serve with chapatti  and dal.:

Mutter Paneer curry

paneer dishes will always be on top list of any occasion menu..whether it's a marriage or dinner...my husband is fond of paneer dishes , so that's understood, u can smell it more often from my kitchen..:)
it tastes good with all fresh ingredients and easy to make ..i personally like adding raisins ..in paneer dishes..I usually make this, with fresh paneer so need not to fry them , but if u like u can fry them also...
let's take a look ...on

INGREDIENTS:
Fresh paneer                       200gm or 1/2lb
onion                                    1 medium size
ginger                                   1/4 inch size
garlic                                     3-4 small pieces
tomato                                   1 big size
turmeric powder                  1/2tsp
coriander powder                1/2tsp
chilli powder                         1/2tsp
garam masala                       1/2tsp
cumin seeds                           1tsp
fenugreek leaves or
dry kasoori methi                  1tsp
peas                                        1/2cup
whipping cream                    1-2tsp
sugar                                       1/2tsp
oil or butter                            1-2tsp  
salt acc. to taste
coriander chopped for garnishing


METHOD:

• Heat a pan on medium. Pour oil and add cumin, ginger chopped , garlic roughly chopped , cook for few sec.
• Add roughly chopped onion , cook until become light brown then add tomato( in big pieces, no need to chop finely as we will grind it later.)
• Add 1cup water and let it cook for few minutes .
• Switch of the burner and let it cool.
• Grind the whole mixture to a fine paste.
• Heat another pan , put some butter and pour the grinded mixture .
• Add all spices , salt, kasoori methi  , peas .
• Cook it on medium  for few minutes and add cream, sugar and paneer cubes.( no need to fry the paneer if it is fresh )
• Let it cook for another few sec. and switch the burner off and cover it.
• Garnish with chopped coriander and serve hot with chappati , naan or tandoori roti and rice. ENJOY!!

Spinach potato curry

Here's another dish for SPInach lovers ....:) tastes great with butter ...specially the green color refreshes my mind ...and says WelCome to the  sPrINg.....


INGREDIENTS:
spinach                 1bunch
potato                   1 medium size
onion                    1medium size
cumin seeds          1tsp
ginger garlic paste  1tsp
tomato                    1 medium size
turmeric powder      1/2tsp
coriander powder     1/2tsp
garam masala            1/2tsp
ghee/butter/oil           2tsp
salt acc.to taste

METHOD:

• Wash the spinach leaves , chop them and keep aside.
• Boil one potato for few minutes , peel and make cubes.
• Heat a pan , pour some oil , add cumin, ginger garlic paste, onion chopped cook for few seconds then add chopped tomato and all the spices, cook for few minutes.
• Add chopped spinach and cook for another few minutes then grind the whole mixture roughly.
• Heat a pan add some butter and then potato  cubes stir fry for few seconds then add grind gravy 
• Let the curry cook for few seconds ...then serve hot with chapatti or  naan  ...ENJOY!!

Rajma curry (red kidney beans curry)

INGREDIENTS:(for 2 servings) 
red kidney beans or rajma                      1cup
onion                                                      1 medium size
tomato                                                     1 large size
ginger garlic paste                                   1tsp
cumin seeds                                            1tsp
cloves                                                      2-3 
bay leaf                                                   1
turmeric powder                                      1/2tsp
coriander powder                                     1/2tsp
garam masala                                            1tsp
dry fenugreek or kasoori methi                 1tsp
oil                                                              2tsp
salt according to taste
coriander chopped for garnishing


METHOD:

• Soak the rajma in water overnight and pressure cook with some salt for 10min, should be tender or soft.
• Roughly chop onion and tomato then grind to a paste in grinder.
• Heat a pan on medium heat .Pour oil and add cumin, ginger garlic paste , cloves and bay leaf.
• Add grind paste of onion and tomato and cook until it oozes out oil.
• Add all spices , salt, kasoori methi or fenugreek leaves and cook for another few seconds.
• Now add boiled rajma  and cook for few minutes.
• Switch off the burner and add freshly chopped coriander . Serve hot with rice.

Shahi paneer

INGREDIENTS:
Fresh paneer                       200gm or 1/2lb
onion                                    1 medium size
ginger                                   1/4 inch size
garlic                                     3-4 small pieces
tomato                                   1 big size
turmeric powder                  1/2tsp
coriander powder                1/2tsp
chilli powder                         1/2tsp
garam masala                       1/2tsp
cumin seeds                           1tsp
fenugreek leaves or
dry kasoori methi                  1tsp
raisin or dry fruits                handful
whipping cream                    1-2tsp
sugar                                       1/2tsp
oil or butter                            1-2tsp  
salt acc. to taste
coriander chopped for garnishing


METHOD:

• Heat a pan on medium. Pour oil and add cumin, ginger chopped , garlic roughly chopped , cook for few sec.
• Add roughly chopped onion , cook until become light brown then add tomato( in big pieces, no need to chop finely as we will grind it later.)
• Add 1cup water and let it cook for few minutes .
• Switch of the burner and let it cool.
• Grind the whole mixture to a fine paste.
• Heat another pan , put some butter and pour the grinded mixture .
• Add all spices , salt, kasoori methi  and raisins.( can add kaju or cashew nut also)
• Cook it on medium  for few minutes and add cream, sugar and paneer cubes.( no need to fry the paneer if it is fresh )
• Let it cook for another few sec. and switch the burner off and cover it.
• Garnish with chopped coriander and serve hot with chappati , naan or tandoori roti and rice. ENJOY!!

Mushroom and green pepper curry

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INGREDIENTS:
button mushrooms                          8oz. or 200 gm approx.
green pepper                                    1big size
onion chopped                                 1 medium
tomato chopped                               1medium
ginger and garlic grated                 1tsp
cumin seeds                                     1tsp
turmeric powder                             1/2tsp
coriander powder                           1/2tsp
garam masala                                  1/2tsp
vinegar  o lim juice                         1tsp
fenugreek leaves or 
kasoori methi                                  1tsp
oil                                                     1-2tsp
salt according to taste


METHOD:

• Wash the mushrooms and pepper and chop them medium size.
• Heat a pan and add oil , then add cumin, ginger, garlic and onion.Cook for few minutes until onion become light brown.
• Add chopped tomato and cook for few min.
• Mix all spices except salt and add mushroom , pepper and stir it.
• Let it cook for few minutes until they become soft.
• Add kasoori methi, vinegar or lime juice and salt( while making mushroom add salt at last as it oozes out water).Switch it off and let it simmer.
• Lastly garnish it with coriander  and sliced onion . Serve it  hot with chapatti, naan , pulav or as a side dish in a party.

Chole or chick pea curry

INGREDIENTS:

chick pea or kabuli chana                                 2cups

onion thinly  chopped                                        1 medium size

tomato thinly chopped                                       1 medium size

ginger garlic paste                                              1tsp

cumin seeds                                                         1tsp

bayleaf                                                                 1 big size

hing or asafoetida                                              1pinch

cloves                                                                   2-3

turmeric powder                                                1/2tsp

chole masala                                                       1 tsp

fenugreek leaves or

kasoori methi  dry                                             1/2tsp

oil                                                                         2tsp

salt according to taste

coriander  chopped for garnishing

METHOD:

• Soak chana overnight and pressure cook it with salt for few minutes.
• Heat a pan on medium range , pour oil and add hing, cumin, bayleaf, ginger garlic paste , cook for few seconds.
• Add chopped onion and cook until they become light brown, then add chopped tomato, cook for few min.
• Add turmeric, salt, chole masala , kasoori methi and lastly boiled chana .
• Stir the whole mixture and cook it for 5 min.
• Cover it and switch off the burner and let it simmer for few minutes.
• Garnish it with coriander and chopped onion and serve it hot with puri, naan or batura.

Punjabi kadhi

INGREDIENTS:
Besan or chickpea flour      1/2cup for pakora and 1/2 cup for kadhi
onion chopped                      1/2cup
ginger garlic paste                 1tsp
yogurt or curd ( sour)           1cup
mustard seeds                        1/2tsp
curry leaves                            4-5 leaves
dry chili whole                        2
kasoori methi  or
dry fenugreek leaves              1tsp
baking powder                       1/4 tsp
coriander powder or
 dhania powder                     1/2tsp
asafoetida or hing                  pinch
oil  for frying pakoras
chopped coriander for garnishing


METHOD:

• In a bowl take 1/2 cup besan , add salt and baking powder , mix . Add couple of tsp .water and make a thick paste . Mix chopped onion .

• Heat a pan with oil . When oil become hot drop small dumplings or pakora made from batter and fry till it become brown.

• Take out the pakora from oil on tissue and keep aside.

• In a bowl add yogurt and besan , mix it until there are no lumps.Then add 2 cups water and salt , turmeric powder, fenugreek leaves or kasoori methi , coriander powder and stir the whole mixture.

• Heat another wok or kadhai .Pour 1tsp of oil and add hing or asafoetida , mustard seeds curry leaves, dry chili and ginger garlic paste. Let it cook for few seconds then add yogurt or curd mixture. Boil the kadhi for few minutes .

• Add pakora or dumplings before serving and garnish it with coriander. Serve it  hot with boiled rice.

Baigan bharta (eggplant curry)

INGREDIENTS:

brinjal or egg plant 1 medium size

onion finely chopped 1 medium size

ginger garlic paste 1tsp

tomato chopped 1 medium size

cumin 1/2tsp

turmeric powder 1/2tsp

chilli powder 1/2tsp

coriander powder 1/2tsp

garam masala 1/2tsp

salt 1-1/2 tsp

oil 1-1/2tsp

coriander chopped for garnishing

lemon juice 1tsp

kasuri methi

or dried fenugreek leaves 1/2tsp

hing or asafoetida   a pinch

cloves 2-3

METHOD:

• Take the brinjal or eggplant and make some holes with fork to pass the air and oil its outer surface .
• switch on the gas or burner and put cooling rack and roast until its surface is burnt , flip it while cooking. Oven can also be used , for that put it in baking tray and watch until it become dark brown .
• Put the brinjal in cold water for few sec. and remove the outer skin .
• Mash the flesh.
• Heat oil in a pan / kadhai . Add cumin , hing ,cloves and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala , kasoori methi and salt and stir. Add tomatoes and cook until tender.
• Add mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat. Add lemon juice.
• Garnish the baigan bharta with green coriander leaves and serve hot with chapati or rice.