Cabbage Curry

Ingredients:

  • Cabbage – 1 medium
  • Potato – 2  no.s
  • Onion – 1
  • Ginger-garlic-green chili paste – 1 tbsp
  • Tomato – 1 big
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander leaf  – 1 tbsp chopped
  • Oil – 1 Tbsp
  • Salt – As per taste

Recipe:

Finely chop the cabbage. Cut the potatoes to small cubes.Chop the onion and tomato finely.

Heat oil in a kadai. Add chopped onion and saute till it turns translucent. Now add the ginger-garlic-green chili paste and fry till the rawness goes off. Now add the dry masala powders: turmeric, red chili,cumin, coriander powder and mix well. Now add chopped tomato, salt and cook till the oil separates from the masala. Now add  potato cubes and chopped cabbage. Mix properly and cook in a medium flame for 10 minutes.

Mix it in some interval till the vegetables are done. Sprinkle garam masala powder and switch off the flame. Garnish with chopped coriander leave.

Serve hot with Rice or Roti.

Note: You can add other vegetables like grated carrot or green peas for better taste.

Masala Buttermilk

Ingredients:

  • Curd – 1 cup
  • Pudina leaves – 1 tsp chopped
  • Cumin seeds- 1/2 tsp
  • Dry chilli – 1no.
  • Pepper powder -1/4 tsp
  • Salt – As per taste

Recipe:

Dry roast the cumin seeds & red chilli in a pan till the aroma comes. Cool it down & make a powder out of it.

Put curd, water, chopped pudina leave, salt in a mixie & grind for a minute.Pour the mixture into a glass. Add cumin, red chilli powder mix, pepper powder into it & stir with a spoon.

Serve chilled.

Note:  Pour water how much you want to make the butter milk thinner.

 

 

Masala Roti (With left over roti)

Ingredients:

  • Left over Roti – 2 nos
  • Besan – 2 tbsp
  • Onion – 1
  • Green chilly – 2 nos
  • Turmeric – 1 pinch
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Ajwain – 1/2 tsp
  • Coriander leaves – 2 tbsp chopped
  • Oil – 1 tbsp
  • Salt – As per taste

Recipe:

Chop onion, green chilly, coriander leaves finely. In a bowl, take besan, add chopped onion,green chilly, coriander leaves, ajwain, turmeric powder, red chilli powder,garam masala, salt. Add little water and make a thick paste.

Spread a roti.Take 1 tbsp of the mixture and spread over the roti. Heat tawa. Apply oil over it. Put the masala side of the roti on the tawa. Cook for 2 minutes. Flip the other side and cook for 1 minute. Again flip and cook till the besan mixture turns golden brown colour and roti becomes little crispier.

Repeat the same process for the second roti as well. Serve this masala roti hot with any pickle or sauce.

Dali Bara (Masala vada)

Ingredients:

  • Chana Dal – 1 cup
  • Onion – 1 medium
  • Ginger – Small piece
  • Garlic – 4 cloves
  • Green chilly – 2 no.
  • Curry leave – 2 strands
  • Coriander leave – 2 tsp chopped
  • Salt – As per taste
  • Oil – For frying
  • Besan – 1 tbsp (For binding)

Recipe:

Soak the chana dal for 4 hours. Keep aside some soaked  dal as a whole and grind left chana dal coarsely. Don’t use water while grinding as it has soaked water already.

Chop onion. Make a coarse paste of ginger,garlic and green chilly. Chop curry leaves and coriander leaves.

In a mixing bowl, take ground chana dal, soaked whole dal, chopped onion, ginger-garlic-chilly paste, chopped leaves, salt, besan and mix properly. Keep it covered for at least 2 hours to get it fomented.

Heat oil in a pan. Grease your palm with water. Make small patties from the dal paste. Fry in medium flame till golden brown colour in both the sides.

Serve hot with any chutney or ketch up.

Note:

  • If you don’t have time to forment the paste, you can add baking soda and fry immediately.
  • You can take rice flour in stead of besan for binding.

Gota Masala Bhendi

IMG_20170225_140105.jpgIngredients:

  1. Okra – 10 nos
  2. Oil – 2 tbsp

For Masala:

  1. Mustard seeds – 2 tbsp
  2. Garlic – 6 cloves
  3. Dry red chilly – 2-3 nos
  4. Cumin – 1 tsp
  5. Salt

Recipe:

For the masala paste:

Soak all the ingredients mentioned above with little water. Grind it to a smooth paste. Now heat oil in a pan. Fry the masala paste in it till the raw smell goes off. Keep it aside.

Now wash the okras. Cut the upper and lower portion of those to give a cylindrical shape. Now slit the okras in the middle. With a knife, enter the fried masala into the slit of the okras. Heat a pan. Sallow fry the okras with little oil  till those are cooked properly from all the sides.

Serve hot with rice.

Alu Gobi Green Matar Masala

Gobi masala.jpgIngredients:

  • Cauliflower – 1 medium size
  • Potato – 3 medium size
  • Green peas – 1/2 cup (Optional)
  • Onion – 1 big
  • Garlic – 10 cloves
  • Ginger – 1 inch
  • Tomato – 1 big
  • Jeera Powder – 1/2 tsp
  • Dhania Powder – 1/2 tsp
  • Red chilly Powder -1/2 tsp
  • Turmeric powder – 1 tsp
  • Oil – 2 tbsp
  • Fresh coriander leaves – 1 small bunch
  • Garam masala powder – 1 tsp
  • Salt – As per taste

Recipe:

Remove the florets of cauliflower & soak in turmeric and water so that all the insects will come outside. Cut the potato into cubes. Heat a kadai. Add 1 tbsp oil, some salt, a pinch turmeric and fry both potato & cauliflower florets for 5 min.

Make a masala paste of onion, garlic and ginger. (You can add green chilly here.)

Now heat 1tbsp oil in a pan. Add masala paste into it and fry for some time till the raw smell of the masala goes off. Add chopped tomato in to it and fry till tomato becomes soft. Now add salt, turmeric powder, red chilly powder, dhania powder, jeera powder & fry for some time. When oil starts separating from the masala, add fried potato & florets into it and mix properly. Cook it for some time in medium flame. (If you want gravy, you can add water at this stage.) Now add green peas into it. Cook for 2 minutes. (If you are cooking green peas for more time, its colour will go off.) Switch off the flame. Sprinkle garam masala  and cover it for some time so that the aroma of the garam masala will be absorbed. Garnish with chopped coriander leaves.

This curry tastes good with rice, roti, paratha, puri, etc.