BROWN ONION GRAVY PASTE / DAAG

This is the basic gravy for all most of the veg or non veg curries. Preparing this ahead saves us the time and effort of chopping and frying specially when we are busy or having some guests. You can freeze it in small plastic containers or zip lock bags.

Ingredients: Onions ........... 6-8 (sliced)
Tomatoes ...... 2 (chopped)
Green chillies ... 4-5 (chopped)
Ginger paste .... 1 tbsp
Garlic paste ...... 2 tbsp
Oil ...................... 6 -7 tbsp

Method:
1. Heat oil in a pan and pour oil. Add the sliced onions and saute them until brown.

2. Add the chopped tomatoes, chillies, ginger and garlic pastes.

3. Pour 1 cup water and simmer it till the onion is cooked.

4. Let it cool and grind it with a hand grinder or in a mixer.

5. This is a basic gravy used for most of the curries and non-vegetarian dishes.

Watch the recipe video

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Green Masala / Coriander Mint Masala

White Onion Gravy

Almond Paste

GREEN MASALA / CORIANDER MINT GRAVY PASTE

Making masala pastes ahead of time helps a lot when you have unexpected guests.This is such a flavourful masala paste with the freshness of the mint and coriander leaves combined with garlic, ginger, onion, tomato and green chillies. Tomato is optional.. some don't add it and use other ingredients like amchoor or tamarind for the tanginess. 

Ingredients:
Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece

Method:
Grind the above ingredients to make the green masala.
You can even store it in the freezer for later use.
Divide it into small portions and store in plastic containers or zip lock bags.
You can use it in many curries. Some of them are here. Click on them to see the recipe.

HARE BHARE BAIGAN

LADY'S FINGERS IN SAO MASALO

GREEN MASALA CHICKEN

SEYALA MAANI

See the recipe video

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White Onion Gravy

Almond Paste

Brown Onion Gravy

BESANI SHIMLA MIRCH

This is a simple jhatpat side dish to serve with rotis or  dal chawal.

Ingredients:
Shimla Mirch/Capsicums/Bell peppers ... 2 (cut into small pieces)
Besan /gram flour ..................... 2 tbsp (roasted without oil)
Onion ................. 1 (chopped)
Saunf/aniseeds ..... 1/2 tsp (crushed)
Turmeric powder .... 1/4 tsp
Coriander powder .... 1/2 tsp
Cumin powder ......... 1/2 tsp
Red chilli powder .... 1/4 tsp
Mango powder ........ 1/4 tsp
Salt .... to taste
Mustard oil ....... 2 tbsp

Method:
1. Heat mustard oil and add the crushed aniseeds/saunf.
2. Add the onions and saute for 2 minutes.
3. Now put the chopped capsicums, salt and all the spice powders.
4. Stir well and simmer on low flame until the capsicum is cooked. Sprinkle a little water if needed.
5. Mix the roasted gram flour/besan. Stir well and saute for half a minute.

Check out the video

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Stuffed Capsicums (Indian Style)

Bean and Bell Pepper Stir Fry

Stuffed Bell Peppers

CABBAGE & GREEN PEAS SABZI

Here is a simple stir fry of cabbage with green peas. This combo really tastes good.

Ingredients:
Cabbage ............ 2 cups (chopped)
Green peas ...... 1/2 cup (boiled)
Onions .............. 1/2 cup (sliced)
Tomatoes ......... 1
Green chillies... 1-2
Ginger paste .... 1 tsp.
Garlic paste ..... 1 tsp
Turmeric powder ... 1/4 tsp
Cumin powder ....... 1/2 tsp
Coriander powder ... 1/2 tsp
Red chilli powder ... 1/4 tsp
Salt ........... to taste
Oil
Coriander leaves ... to garnish
Method:
1. Heat a little oil and saute the onions till golden brown.
2. Add ginger, garlic, green chillies and tomato. Add 1/4 cup water and simmer to cook.
3. Now put the chopped cabbage, salt and the spice powders and simmer.
4. Keep mixing at regular intervals, taking care not to burn until it is cooked. Sprinkle water if needed.
5. Finish it by adding the boiled green peas.
Garnish with coriander leaves.

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Cabbage Parathas

Cabbage Tamalis

Cabbage Rolls 

KEEME JA SAMBOSA ( Keema Samosas)

Who can ever say no to samosas.. !!!

Made some with keema filling.. Delicious and crispy !

Ingredients:
Mutton mince .... 250 gms
Onions ................. 2 sliced
Ginger paste....... 1 tsp
Garlic paste ......... 1 tsp
Green chillies ... 1-2
Turmeric powder.... 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ...... 1/2 tsp
Garam masala ........ 1/2 tsp
Red chilli powder .... 1/4 tsp
Salt ................ to taste
Oil.
Coriander leaves.
Potato ........ 1 small. ( boiled )

For the dough:
White flour/maida ...... 2-3 cups
Oil.......................... 2 -3 tbsp
Salt ................... to taste
Ajwain or caraway seeds ..... 1/2 tsp

Knead the dough with water and set aside.

To prepare keema filling :
1. Heat oil in a pan and fry the onions till golden brown.

;2. Add the ginger garlic paste and green chillies. Saute and add the mince.
3. Add the masalas and salt.

4. Saute the keema adding a little water until it is brown. Add a little water, coriander leaves and simmer it to cook until done. It has to be dry. Let it cool.

5. Crumble the boiled potato with hands and mix it with keema. This makes the keema filling a bit binding and easy to fill in the samosas.


To Make Samosas:


1. Roll out a small quantity of dough. Cut it into two.

2. Make a cone shape and fill with the keema mixture.

3. Apply water to the edges with your fingers and seal the samosa.

4. Deep fry the samosas and serve with mint chutney or sauce.

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Bori /  Bohri Samosas

Plaited Samosas 

Aloo Samosa Dhaba Style

CARROT RAITA / PACHADI

 Raita is a nice accompaniment with meals and we can try out a variety of them with different veggies and fruits. Here is a simple one with carrots. I have given a South Indian touch with a light tempering. You can skip it if you like and sprinkle some chaat masala instead.

Ingredients:
Carrots .... 1/2 cup (grated)
Yogurt ..... 1 cup
Salt ........... to taste
Coriander leaves ... 1 tbsp.
Green chillies ..... 1 chopped finely

For tempering:
Mustard seeds .... 1/4 tsp
Asafoetida ........... a pinch
Oil .................. 1 tsp

Method:

1. In a pan heat the oil. Add the tempering ingredients.

2. When they crackle, add the grated carrot and saute for a minute. Switch off the gas and let it cool.

3. Mix the prepared carrot into beaten yogurt. Season with salt and stir in the coriander leaves and green chillies.

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Kala Jamun Raita

Palak ka Raita

Brinjal / Egglant Raita