Cauliflower manchurian

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I have posted a cauliflower manchurian recipe here

Tomato masala

Inredients

Onion-3

Tomato-6

Coconut-1/2 cup

Khas khas-2 tbsp

Green chilli-2

Cahews-10

Chilli powder-1tsp

Garam masala-1tsp

Turmeric powder-1/2tsp

Zeera-1 tsp

Whole Garam masala:

    Bay leaf-2

    Cloves-2

    Cinnamon-2

    Green elaichi-2

Salt to taste

Oil - 4 to 5 tsp

Coariander leaves-4 tbsp chopped

Method

Peel onion and chop.

Grate tomatoes or puree in a blender and keep aside.

Grind coconut,green chillies,cashews and khas khas in to a fine paste.

In a pan add oil ,heat and add zeera, bay leaves,cinnamon,cloves ,green elaichi,saute.

To this add onion and saute till the raw flavor goes.

Then add chilli powder,garam masala powder and turmeric powder and saute.

Now add grated tomato and fry till oil floats on top.

Add coconut paste salt,mix well and add about a cup of water,bring to a boil.

Simmer for 5 mins.

Garnish with chopped coariander leaves.

Serve with roti,bread,idli or pulav.

Peas masala

Inredients
Green Peas-1 cup
Onion-4
Tomato-4
Coconut-1/2 cup
Khas khas-2 tbsp
Chilli powder-1tsp
Coariander powder-2tsp
Turmeric powder-1/2tsp
Zeera-1 tsp
Whole Garam masala:
    Bay leaf-3
    Cloves-3
    Cinnamon-3
    Green elaichi-3
Ginger,garlic,green chilli paste-1 tbsp
Sali to taste
Oil - 4 to 5 tbsp
Coariander leaves-4 tbsp chopped
Method
Peel onion and grind into a paste.
Grate tomatoes and keep aside.
Cook green peas with little salt and keep aside.
Grind coconut and khas khas in to a fine paste.
In a pan add oil ,heat and add zeera, bay leaves,cinnamon,cloves ,green elaichi,saute.
To this add onion paste and saute till the raw flavor goes.
Add ginger ,garlic & chilli paste,mix well.
Then add chilli powder,coariander and turmeric powder and saute.
Now add grated tomato and fry till oil floats on top.
Add coconut past salt,mix well and add about a cup of water,bring to a boil.
Add cooked green peas,coariander leaves and simmer for 5 mins.
Garnish with chopped coariander leaves.
Serve with roti,bread or pulav

CHICKEN CURRY

CHICKEN CURRY

• Chicken 250gms
• Onion 4
• Tomato 2
• Chilli powder 2 teaspoon
• Dhania Powder 4 teaspoon
• Fennel (Sombu )Powder 1 teaspoon
• Turmeric Powder 1/2 teaspoon
• Coconut 2 tablespoon
• Salt to taste
• Curry leaves-few
• Coarinder leaves chopped-1 tbsp

 METHOD

• Wash chicken add 1 teaspoon ginger garlic paste, 1 tablespoon curd, 1/4 teaspoon tureric
• powder, pinch of salt.
• Leave aside to marinate 10-15 minutes.
• Cut 3 onions Saute with 2 teaspoon oil.
• Grind with tomato and coconut.
• Chop 1 onion finely.
• In a pan add 2 teaspoon oil, 1 bay leaf, 1 clove, 1 elaichi.
• When hot add onion saute for 2-3 minutes till onion turns translucent.
• Add chicken saute till colour changes.
• Add chilli and fennel(sombu) powder and mix well.
• Add onion tomato paste and salt to taste.
• Pressure cook for 10 mins(after putting weight when prssure builds reduce flame(low)
• When cooked serve garnished wih curry leaves and coariander leaves.

AVIAL

Avial - Mixed Veggies in curd gravy( Kerala Style)



Ingredients:

• 1 cup yam peeled and diced
• 1 cup ash gourd peeled and diced
• 1 raw banana peeled and diced
• 2 Drumsticks - cut in 3" lengths
• 2 potato peeled and diced
• 2 brinjals,diced
• 1/4 cup beans cut in 2"lengths
• 1 carrot,peeled and sliced
• 1 cup yogurt whisked smooth
• SaltTo taste

Grind the following with 1/4 cup of water

• Shredded coconut 1/4 cup
• 2 Green chillies.
• 1 tsp. Cummin seeds

For tempering:

• Curry leaves Few
• 2 tbsp Coconut oil
• 1 tbsp. mustard seeds

METHOD:

• Mix the curd to the ground paste and keep aside.
• Steam all the vegetables with very little water till soft.
• Mix all the cooked vegetables together with salt.
• Add the paste and heat through on low, taking care to prevent the yogurt from curdling.
• Heat coconut oil. Add mustard seeds till they splutter, then add asafetida and curry leaves and mix well.
• Pour over the dish and mix well.
• Serve hot with rice and sambar.