Brown Gravy

Ingredients
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil

Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry


Method
1. Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
2. Heat oil, add onions, fry till well browned. Drain well by pressing, putting back oil in pan. Cool onions a bit. Grind in mixie. Keep aside.
3. In remaining hot oil, add cumin seeds allow to splutter. Add asafoetida, capsicum, ginger, garlic stir fry for a minute. Add all dry and ground masalas, flour, stir well.
4. Add tomatoes, tamarind water, salt, stir. Simmer till gravy is thick and oil starts to separate. 5. Add prepared veggies and stir, keep cooking for 2 minutes.
6. Garnish with chopped coriander, serve with parathas, rotis, etc.

Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil
required, and continue by frying the onions.)

Curd Gravy

Ingredients
1 curds fresh, thick
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 tsp. wheat flour
2 tbsp. oil
1 cup water

Method
1. Beat curds with a spoon till well broken. Keep aside.
2. Mix all dry masalas in 2 tbsp. water, dissolve. Keep aside.
3. Heat oil, add seeds, allow to splutter.
4. Add asafoetida, curry leavesand dissolved masala. Stir.
5. When oil separates, add curds, stir continuously till whiteness of curds vanishes.
6. Dissolve flour in remaining water, add and stir till boil resumes.
7. Add veggies at this stage.
8. Simmer till gravy thicken a bit.
9. Garnish with coriander, serve hot with rice, roti, or paratha.
10.Goes well with: Boiled poatoes, peas, beans.

Basic Gravy

Ingredients
1 tomato
1onion
3-4 cloves garlic
1" piece ginger
4 dry red chillies (deseeded)
1/2 cup curds
6-7 cashews broken
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida
1/4 tsp. garam masala
3-4 pinches cinnamon-clove powder
salt to taste

Method
1. Grind all ingredients together except oil (use mixer if hand grinder not available).
2. Heat oil, add paste, stir fry till oil separates.
3. Add 1 cup water, bring to boil, simmer till thick

Malai Kofta

Making time: 45 minutes.
Makes: 10 koftas with gravy
Shelf life: Best fresh

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method
Koftas
1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.Flatten.
4. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava.
7. Optional: You can deep fry the koftas also.
8. To serve place warm koftas in a casserole.
9. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
10. Garnish with grated cheese and chopped coriander.
11. Serve hot with naan or parathas.

Potato Korma

Ingredients
1/4 kg white potato
2 tbsp channa dhal
1 big onion
2 ripe tomatoes
4 medium pieces of coconut
4 pieces of garlic
ginger small piece
5 green chillies (can reduce or increase as per taste)
mustard seeds and cumin seed for seasoning
2 tsp oil.
coriander leaves (cilantro) for garnishing

Method
1. Grind coconut, Garlic, Ginger and Chillies into a very fine paste. Soak Channa dhal in water for five minutes.
2. Cook the potatoes and peel them and keep aside. Cut them into one medium sized cubes.
3. Splutter Mustard seeds and Cumin seeds in oil.
4. Add finely chopped onion and fry till golden brown. Add finely chopped tomatoes for a minute.
5. Add turmeric powder. Add the soaked dhal without water. Add the coconut, Ginger, garlic, chillies paste and the potatoes.
6. Add 2 cups of water or as much water so that the gravy is of medium consistency.
7. Add salt to taste.
8. Allow this to cook for 15 minutes. Garnish with fresh green Coriander leaves just before serving.

Baby Corn Masala Curry

Ingredients
Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,
Ani seeds ('saunf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.
Method
1. Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).
2. Puree 4 tomatoes. Grind onion into a paste.
3. Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.
4. Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered
groundnuts and again cook for a few minutes.
5. Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.
6.Goes well with Chappathis, Parathas and purries.

Potatoes and Peas Curry

Ingredients
2 big potatoes
2 tomatoes
Half kg green peas
1tsp mustard seeds
Half tsp cumin seeds
asafoetida a pinch
1 tsp chilli powder
half tsp turmeric powder
a pinch of garam masala
1 cup coconut milk (powder or tinned)
small piece of jaggery or half tsp sugar
salt to taste

Method
1. Heat 1tsp oil in a kadai, put the mustard seeds in it, after they crackle add cumin seeds and asafoetida then put in the chopped potatoes, tomatoes and green peas.
2. Add 2 cups of water and the turmeric powder,chilli powder,jaggery (or sugar) and the salt.
3. Let it cook till the potatoes are done.Then add the coconut milk (if powder is being used, first mix it in cold water and then add to the hot mixture) bring it to a boil and put it off.
4. Garnish with finely chopped coriander leaves.
5. Good to eat with rice and with rotis

Capsicum Curry

Ingredients
2 capsicum
1-1/2 cup besan (gram flour)
1/2 tsp mustard
1/2 tsp cumin seeds
4 green chillies
5-6 cloves of garlic
1 1/2 cup buttermilk
1/4 tsp turmeric
salt
oil 5 tbsp
coriander

Method
1. Heat oil in nonstick vessel, add mustard when oil is hot then cumin. Add crushed garlic and turmeric, fry for 1/2 min, now add chillies and fry for 1/2 min.
2. After this add cut capsicum and fry till soft.
3. Now add buttermilk and let it boil when boiling sprinkle besan (add besan till it is thick mixture) with one hand and mix with other hand (with spatula), now add salt, coriander and mix then cover and steam for 4-5 min.
4. If sticking add little more oil and steam if again sticking add some more oil, when
done let it cool for a while and crumble with hand (it is very imp to crumble).
5. Serve with rice or chappati.