ALOO SOYA CURRY RECIPE

Ingredients

Soya chunks/meal maker – 1 cup
Onion – 1 cup finely chopped
Potato – 1 medium size (boiled)
Ginger garlic paste – 2 tsp
Tomato – 1 cup finely chopped
curd – 1 tbsp
Salt as needed
Turmeric powder – 1/4 tsp
Chilli Powder – 1 tsp
Coriander powder – 2 tsp
Cumin Powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Oil – 2-3 tbsp
Cumin seeds – 1 tsp
Coriander leaves – finely chopped

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How to make Aloo soya curry

. Bring water to boil with a little salt. When it starts boiling, add the soya chunks and cook on medium heat for 2-3 minutes.
. Turn off the heat and keep it covered for 15-20 minutes. Then drain the water and rinse it well twice to get rid of the soya smell. Squeeze out the excess water, cut it into 2 pieces and keep it aside.
. Heat oil in a kadai , add cumin seeds and when cumin seeds sizzle, add finely chopped onions and saute until it turns golden brown. Add salt to the onions to quicken the process.
. Add ginger-garlic paste and saute for a few more minutes until the raw flavor of the paste goes.
. Add chopped tomato and add Turmeric powder,Chilli Powder,Cumin Powder,Coriander powder, Garam masala powder and salt needed.
. Cook until the tomato mixture oozes out oil .
. Add curd to the tomato mixture and cook for a further 3-4 minutes on low heat stirring from time to time.
. Add the boiled potatoes and the chopped soya and mix well.
. Cook on low heat , so that the soya chunks will absorb the masala well.
. Then add a cup of water, mix well and test for salt.
. Close with the lid for 5 or 10 mins on medium heat.
. Garnish with coriander leaves and serve hot with rice or rotis .

Enjoy!

POTATO KORMA RECIPE

  Ingredients

Potatoes 3 large, washed, par boiled (partially cooked), peeled and cubed
Onion – 1, finely chopped
Tomatoes – 2 (quartered)
Fresh curry leaves – 1 sprig
Ginger-garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Garam Masala powder – large pinch
Salt to taste
Coriander leaves for garnish
Cooking oil – 1 tbsp
Make a paste by adding little water:
Coconut – 3 tbsps (grated and fresh)
Poppy seeds – 1/2 tsp (khus-khus/gasagasalu)
Fennel seeds – 3/4 tsp
Cashew nuts – 5-6
Green chilies – 2

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How to make Potato Korma

. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
. Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts.
. Reduce heat, add the ground paste and garam masala powder and combine.
. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
. Remove lid and simmer till you get the desired gravy consistency.
. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Enjoy!
potato-kurma
ALOO FRY RECIPE

    Ingredients

Potatoes – 2, large size, wash, peel, cube and place in salted water for at least 20 to 30 mins
Turmeric powder – 1/2 tsp
Red chili powder – 1 1/2 tsps (adjust)
Coriander powder – 1 1/4 tsps
Besan – 1 tsp (chickpea flour/senagapindi)
Salt to taste
Cooking oil – 1 1/2 – 1 3/4 tbsps
  For tempering:
Mustard seeds – 1/2 tsp
Asafoetida – 1/2 tsp
Curry leaves – 1 sprig (optional)

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How to make Aloo fry

. Heat oil in a cooking vessel. Once the oil turns hot, add the mustard seeds and allow to splutter.
. Add asafoetida and curry leaves and mix. Immediately add the cubed potatoes. Saute on high heat for 2 to 3 mins.
. Reduce to medium heat and cook for 4 to 5 mins, mixing the contents once.
. Reduce heat to low, place lid and cook till the potatoes turn soft, approx 16-18 mins.
. You can mix the contents once during this cooking process.
. Add the turmeric powder, chilli powder, coriander powder, chickpea flour or besan, and salt and mix.
. Stir fry without lid on high flame for 3 to 4 mins and toss the potatoes well till turn they attain a golden crisp exterior.
. Turn off heat and serve with rice, dal or rasam and papad.

Enjoy!
potato-fry
ALOO GOBI FRY RECIPE

Ingredients :

Potato / Aloo               2 nos (medium size)
Cauliflower / Gobi      1 cup
Oil                                   1 tsp
Onion                             1 no
Ginger Garlic Paste     1 tsp
Red Chili Powder        1 tsp
Coriander Powder       1 tsp
Cumin Powder             1/4 tsp
Garam Masala             1/4 tsp
Green Chili                   3 nos
Coriander Leaves        3 tbsp

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 How to make Aloo Gobi Fry

. Peel the skin and chop the Potatoes.
. Separate the cauliflower florets in to small.
. Chop the onion, slit open green chili.
. Soak the cauliflower in hot water with salt for about 3-5 min. filter the water and dry using kitchen towel.
. Fry cauliflower in oil until they are 70% cooked.
. In a wok heat oil, when hot, add onion and saute well till it turns golden brown.
. Add the curry leaves, green chili and ginger garlic paste. Fry till the raw smell disappears.
. Reduce the falme and add red chili powder, cumin powder, garam masala powder and the potatoes.
. Cook for 5 min in low medium flame until the potatoes are well cooked.
. Add the fried cauliflower, salt and coriander leaves.
. Mix well and cook for 3 min.
. Serve with steam rice or Chapathi .

Enjoy!
aloo gobi fry
ALOO GOBI MATAR CURRY RECIPE

Ingredients

For Paste

Onion – 1 medium (1 cup), roughly chopped
Tomato – 2 medium (1 ½ cups), roughly chopped
Ginger – ½ inch piece
Garlic – 1 clove
Green chilies – 2 small

Other Ingredients

Cauliflower – 2 cups, separated into small florets
Potato – 1 cup, cubed (should be same size of cauliflower florets)
Green Peas – ½ cup
Oil – 1 tablespoon
Cumin seeds – 1 teaspoon
Bay leaf – 1
Cinnamon stick – ½ inch piece
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Aamchur powder (Dried mango powder) – ¼ teaspoon
Kasoori methi (Dried fenugreek leaves) – 1 teaspoon
Water – 1 ½ cups, adjust as per your liking gravy consistency
Cilantro – few springs, chopped for garnishing

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How to make Aloo Gobi Matar Curry

. First make paste. Prepare ingredients (onion, tomato, ginger, garlic, green chilies) for paste.
. Make smooth paste using grinder.
. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
. Then add bay leaf and cinnamon stick. Sauté for 30 seconds and you will get nice aroma from spices.
. Add onion-tomato paste and mix.
. Cook till all the water evaporates and oil starts to leave from the sides. Meanwhile prepare gobi, aloo and matar for this curry.
. Then add turmeric powder, red chili powder, cumin powder, coriander powder and salt.
. Mix well and sauté for a minute.
. Then add 1 ½ cups of water and mix.
. Add cauliflower florets, potatoes and peas.
. Mix well. Cover the pan.
. Cook till potatoes and cauliflower get cooked. It should not be mushy. It should be just cooked through and still holding their shape. keep stirring in between and add more water if needed.
. Then add garam masala, aamchur powder and kasoori methi.
. Mix well and cook for 1-2 minute. Or cook till you get desire gravy consistency.
. Switch off the stove and finally garnish it with chopped cilantro.

Enjoy!
Aloo-Gobi-Matar-Gravy-Recipe1
SHAHI KAJU ALOO RECIPE

Ingredients:

300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

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How to make shahi kaju aloo

. Wash potatoes and peel and cut them into 1 inch pieces.
. Fry the potatoes to a deep golden brown and keep aside.
. Grind cashewnuts, ginger and garlic to a paste in a grinder.
. Keep this paste aside.
. Heat some of the oil in a heavy bottomed pan.
. Add black cumin and bay leaf.
. Wait for 30 seconds till cumin seeds stop spluttering.
. Add onions and cook on low flame till onions turn soft but do not let them turn brown.
. Add turmeric and garam masala. Stir to mix well.
. Add the paste prepared earlier. Cook for 1 minute.
. Add yogurt and stir fry till water evaporates.
. Cook till it dries.
. Add milk and about 1/2 cup of water to the gravy.
. Boil and simmer for 2 -3 minutes.
. Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
. Cook on low flame till the gravy thickens and coats all the potatoes.
. Serve hot with nan or paranthas.

Enjoy!
SHAHI KAJU ALOO
POTATO CURD MASALA RECIPE

Ingredients

Potato (big size) – 2
Onion – 1
Red Chilli powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Sombu (fennel seeds) – 1 teaspoon
Ginger and garlic paste – 1 teaspoon
Green Chillies – 2
Curry leaves – few
Oil – 2 tablespoon
Salt – 1 teaspoon or as per taste
Curd – 1/2 cup

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How to make Potato Curd Masala

. Pressure cook potatos for one to two whistles or till it is three fourth cooked. Cool and remove the skin. Cut it into medium size pieces.
. Chop onion finely. Slit green chillies into two.
. In a kadai put the oil and when it is hot add sombu (fennel seeds), curry leaves, chopped onion and fry for a while.
. Add ginger garlic paste and fry till its raw smell disappear. Then add potato pieces and mix well.
. Add red chilli powder, turmeric powder and salt. Mix it and add very little water (say about 1/4 cup).
. Add few fresh curry leaves and coriander leaves. Close with lid and allow to cook in a medium flame till the potatos are soft.
. Add slit green chillies and mix. Then add curd and stir well. Cook it on low flame for few more seconds or till everything blends well.
. Can be served with any Indian Bread or hot rice. Goes well with Puri.

Enjoy!
potato curd masala
KADAI VEGETABLE RECIPE

Ingredients:

Potato – 2 Nos
Capsicum 1 No
Carrot – 2 Nos
Green Peas – 1/2 cup
Beans – 4 to 5 Nos
Tomato – 2 Nos
Onion – 2 Nos
Ginger garlic paste – 1 teaspoon
Red Chilli Powder – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Jeera powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Kasthuri Methi crushed – 1 teaspoon
Salt – 1 teaspoon or as per taste

    For seasoning:

Oil – 3 to 4 teaspoons
Jeera – 1/2 teaspoon

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How to make Kadai Vegetable

. Peel the skin from potato and carrot and cut it into bite size pieces. Cut capsicum also to the same size.
. Chop one onion and tomato finely.
. Chop another onion and tomato into medium size pieces and grind it to a fine paste.
. In a kadai put the oil and when it is hot add jeera. When it pops up add ginger garlic paste and the onion/tomato paste.
. Fry for few seconds. Then add chopped onion and fry for a while. Add tomatos pieces and fry till it mashes well.
. Add red chilli powder, coriander powder, pepper and jeera powder, turmeric powder and salt. Mix well.
. Then add all the vegetables and mix it once again. Now add enough water to cover the vegetables. Add crushed kasthuri Methi.
. Stir well and check for salt and hotness. Cover with a lid. Cook on medium flame till the vegetables are soft.
. Remove and sprinkle a teaspoon of ghee on top of it and mix it well.
. Can be served with Chapati or with any Indian bread.

Note: You can also add any other vegetables like cauliflower etc.

Enjoy!
Kadai-Vegetable
POTATO MASALA FRY RECIPE

Ingredients

Potato (Medium size) – 4
Big onion (Medium size) – 1
Tomato (Medium size) – 1
Turmeric Powder – 1/4 teaspoon
To fry and powder:
Red Chillies – 3 Nos
Coriander Seeds – 1 tablespoon
Black Pepper – 1 teaspoon
Jeeragam (Cumin) – 1 teaspoon
Aniseeds (Sombu) – 1 teaspoon
Oil – 2 to 3 tablespoons
Mustard – 1/2 teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste

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How to make Potato Masala Fry

. Wash and pressure cook the potatoes till soft. Remove the skin from the cooked potatoes and cut it into bite size cubes.
. Cut onion and tomatoes into medium size pieces.
. In a kadai put a teaspoon of oil and fry coriander seeds, black pepper, cumin, aniseeds and red chillies. Allow to cool and powder it.
. In the kadai put another teaspoon of oil and fry the onion pieces till it become glossy. Remove it.
. Same kadai put one more teaspoon of oil and add tomato pieces and fry for few seconds.
. Put both fried onion and tomato in a mixie and grind it to a paste.
. In a thick bottomed kadai, put the remaining oil and when it is hot add mustard seeds. When it pops up add curry leaves.
. Then add the onion/tomato paste along with turmeric powder and salt. Fry for few more seconds. Then add the potato pieces and mix it well.
. Allow to cook on medium flame till the potato and the onion/tomato paste blends well and dry. Finally add the powder and mix it well.
. If it looks too dry, then you can add a teaspoon of oil and stir well and remove.
. This potato fry will stay good for longer time and ideal for lunch box/journey.
. Serve with chapathi/toasted bread/lemon rice/coconut rice.

Enjoy!
potato_masala
KARA BOONDHI KURMA RECIPE

Ingredients

Potato – 2 Nos
Kara Boondhi – 1 cup
Big onion (medium size) – 1 No
Tomato – 1
Red ChilliPowder – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste

 To grind:

Coconut gratings – 2 tablespoon
Cashewnuts – 4 to 5 Nos
Puffed gram dhal – 1 teaspoon
Garlic cloves – 2 Nos
Fresh ginger – 1 “ piece
Green Chillies – 1 to 2 Nos
For seasoning:
Oil – 2 tablespoons
Fennel seeds – 1 teaspoon
Cinnamon stick – 1 small piece
Cardamon – 1
Cloves – 2 Nos

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How to make Kara Boondhi Kurma

. Cook potato till soft and remove the skin. Cut it into medium size pieces.
. Chop onion and tomato finely.
. Grind Coconut gratings, Cashew nuts, puffed gram dhal, Garlic cloves, Fresh ginger, Green Chillies, together to a fine paste.
. In a kadai put the oil and when it is hot add cinnamon stick, cardamom, cloves and fennel seeds.
. When it is slightly fried, add chopped onion and fry till it turns transparent.
. Add tomato pieces along with salt, turmeric powder, red chilli powder, coriander powder and stir it.
. Fry till tomato mashed well. Now add potato pieces and mix well. Add the ground paste.
. Mix once again everything well and add enough water to cover the potato.
. Close with a lid and cook till it starts boiling. Allow to boil for few more seconds.
. Remove from stove, add kara boondhi and stir well.
. Can be served with any mild pulao / Indian bread.

Enjoy!

kara-boondhi-kurma-640x400
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