SPICY CURRIES

Feb 11, 2011

Peas Pulav

Serving for 4

Ingredients

Peas ( frozen) --2 cups( soak and  pressure cook for dry peas )
Basmathi rice   -- 2 cups
Onion  -- 1 cup chopped 
Small onion -- 20 nos( 10 to grind ) 
Garlic -- 7 nos
Ginger --  1 inch
Greenchili -- 6 nos
Coconut -- 4 tsp
Cinnamon -- 1stick
Cloves-- 3 nos
Elachi/ Cardamon --2 nos
Bay leaves - 2
Oil --  3 tsp
Salt  --1 tsp

To Grind

Coconut
Ginger
Garlic
Green chili 
Onion 10 nos

Method
  • Fry Basmathi rice with ghee   after soaking for 15 min .
  •  Add oil in  a pan, when hot add cloves, cinnamon, cardamom and bayleaves .
  • Add Onions,  peas and then  grounded paste stir untill raw smell disappear.
  • Add basmathi rice and  mix well and cook in a cooker.
  • Serve hot with Raita. ( can add fryed nuts on top)


Veg Soup

Ingredients

Vegetables   -- 1 cup (1 Carrot,  10 Beans,few  Cauliflower, 1 cup peas , 1 potato, 10spinach leaves, beet root -- 1 slice, green onion --2 nos)
Tomatoes --1 no
Green chili --2 nos
Ginger  --  1 inch 
Garlic -- 6 nos
Turmeric --  A pinch 
Soy sauce --2 tsp
Cracked Pepper --  3 tsp
Can add fryed bread for extra cruch but i add  bread microwaved for 2.25 min
Salt


 Method

  • Pressure cook all the veg   with ginger, garlic, tomatoes, chili, with salt, turmeric.
  • Add soy sauce, pepper and salt with fryed bread  on top.( add  bread last)
  • Granish with Corriander leaves and serve hot.


Gobi Mutter Paratha

Serving for 2 ( 6 chapathi)

Ingredients

Chapathi

Wheat flour -- 2 cups
Salt  -- A pinch
Hot water   --4 cup(we can use milk instead)
Oil

Stuffing

Cauliflower -- 15 florets
Frozen Peas -- 1/4 cup
Onion cut  --   few  tsp
Red chili powder -- a pinch
Gram masala -- a pinch
Crushd garlic --  2 nos
Corriander leaves

Method

Chapathi

  • Mix flour, salt ,hot water and Oil.
  • Knelt the dough until  soft and keep aside for an hour before making chapathi..
Stuffing

  • Boil thecauliflower and peas with salt  . 
  • On a hot pan add onion, garlic andboiled veg with  chili , garm masala and  corriander leaves and fry it to mix flavor.
  • Make dough into balls and make a small size chapathi  and keep the stuffing in the center and make regular chapathi.
  • Fry on a pan with ghee on low flame.
  • Take along with Raita.

Tips
  • Can Use tortilla press
  •  If u dont have tortilla press use cut opened zip lock and apply weight with flat pan
  • Always sure transparent covers as it avoid dough sticking to surface.


Wheat Dosa

Ingredients ( 10 no)

Wheat flour -- 1cup
Rice flour -- 1 cup
Red Chili -- 1 tsp
Jeera -- 1 tsp
Salt -- a  pinch
Water -- 11/2 cups

Method 

Mix all the ingredients into a watery batter  and pour it to dosa  wit little holes on a red hot dosa
tava and then reduce the flame to low and cook with little oil.Turn the dosa and serve hot with chutney


Wheat and Oats Idli

Serving for 2 (6 nos )
Ingredients
Cracked wheat/ Wheat Rava -- 1/2 cup
Oats round into powder  -- 3 tsp
Rice flour  -- 2tsp
Urad dal  flour-- 1 tsp
Mustard seeds -- 1 tsp
Split uraddal -- 1/2 tsp 
Onion chopped -- 1 cup
Green chili -- 3 nos
Soda salt -- a inch 
Curry leaves --few
Buttermilk -- 2 cup
Salt
Oil

Method

  •  Dry roast wheat Rava and Oats powder until raw spell disappear.
  • Mix oats flour, wheat rava, rice flour and urad flour along with  salt and buttermilk .
  • Saute mustard,uraddal  onion,   and chili until translucent and add to batter .
  • Make the batter rise by resting the batter  for an hour.
  • Pour the batter in the idly vessel and  cook for 15 min and rest it for 5 min to scop out idly
  • Serve with chutney and sambhar.


Tofu Fry

Serving for 4 

Ingredients

Extra firm Tofu  -- 1 packet
Big Onion --   1 cup
Corn flour --  3 tsp
Red chili   -- 1/2 tsp
Corrinder powder --1/2 tsp
Cumin powder --   1/2 tsp
Tumeric  -- a pinch
Ketchup   -- 3 tsp
Chili Sauce --1 tsp
Soy sauce  --1 tsp
Bread crums
Oil
Salt
Coriander leaves

Method
  • Drain the water in the tofu and dry it   with paper towel and a cloth.(place the cloth and the paper towels then tofu)
  • Cut into cubes and fry it dry in anon stick pan until golden brown in all sides.
  • Mix the cubes with corn flour ,salt, turmeric, red chili, cumin, corrinder powders, bread crums with liitle oil to coat them and leave the marinate for a while.
  • Ina hot oil fry them in a low hit until golden brown.
  • In a pan add onion to oil with capsicum and other veg( optional) and saute and add tofu and  chili sauce, ketchup, soy sauce.
  •  Serve  hot.


Chili garlic sauce

Serving for  8

Ingredients

Garlic  -- 12 nos
Red chli -- 5 nos
Salt  --   1/4 tsp
Oil --    3 tsp
Asafoetida.


For  Frying and Grinding 

Garlic
 Red chili

Method      

Fry and grind all the ingredients and here u are ready to eat..


Potatoes 65/Aloo65

Serving for 4

Ingredients
Potatoes --4 nos 

Big Onion --   1 cup
Corn flour --  4 tsp
Ginger garlic paste -- 4 tsp 
Maida /all purpose flour -- 5 tsp 
Green chili -- 3 nosslit open
Red chili   -- 1/2 tsp
Corrinder powder --1/2 tsp
Cumin powder --   1/2 tsp
Tumeric  -- a pinch
Egg Beaten -- 1
Chili  garlic Sauce --1 tsp
Curd -- 2 tsp
Bread crums-- few tsp
Jeera -- 1 tsp
Oil
Salt
Coriander leaves

Method
  • Wash the peeled and cubed potatoes and microwave for 5 min.
  • Drain the water and add salt, chili powder ginger garlic paste 1 tsp, Corn flour, maida and egg with turmeric and bread crumbs and marinate for 1 hour.
  • Ina hot oil fry them in a low hit until golden brown.
  • In a pan add  jeera, onion to oil with chili, ginger garlic paste  and saute  for a while then add fried potatoes and  chili sauce, curd , cumin, corrinder powder and salt . Garnish with Corrinder leaves
  •  Serve  hot.