Navratan Korma [ without onion & garlic ]

Ingredients :

• Potato - 2 [ boiled and cut into small pieces ]
• Carrot - 1 [ cut into small pieces ]
• Capsicum - 1 [ cut into small cubes ]
• French beans - 6 to 7 [ cut into 1" pieces ]
• Green peas - 1/3 cup [ boiled ]
• Paneer - 100 gms[ cut into small pieces ]
• Red tomatoes - 2 [ boil, peel and grind to a pure ]
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Dhania powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Tinned pineapple - 2 slices [ cut into small pieces ]
• Fresh cream - 2 tbsp
• Cashew nuts - 6 to 7 [ crushed ]
• Raisins [ kishmish ] - 6 to 7
• Sugar - 1/2 tsp
• Oil - 3 tbsp
• Ghee - 3 tbsp
• Salt - as required
• Coriander chutney - 2 tsp
•  [ grind 3 tbsp coriander leaves with 1/4 tomato ]
• Fresh chopped coriander leaves - little
• Ginger green chilli paste - 1/2 tsp

Method :

First boil the potatoes, carrot  and  peas together adding little salt  and  keep aside. Then cut the capsicum and beans.  Then take one deep bottom pan, heat oil and ghee together. Then add ginger chilli paste and fry for 2 second, then add cashewnuts and fry till its change into golden colour. Then add coriander chutney and fry for few seconds. Then add fresh pureed tomatoes, salt, turmeric, red chilli powder, dhania powder, garam masala  powder  and  fresh cream. Fry for some times till the masala  leaves oil. Now add all the  boiled vegetables, sugar, paneer pineapple  and  raisins. Mix well. Add 1 cup or required water to get a thick gravy. Allow to boil for 10 minutes more in low flame. When the korma gets ready remove from the gas and garnish with chopped coriander leaves. Serve with nan,  kulcha and roti.

Methi Malai Paneer [ without onion & garlic ]

Ingredients :

• Paneer - - 200 gms [ cut into cubes ]
• Green peas - 1/2 cup [ boiled ]
• Cinnamon - 1'' stick
• Cloves - 2 to 3
• Black cardamon - 1 [ moti elaichi ]
• Cashew nuts - 1 table spoon [ chopped ]
• Red tomatoes - 2 [ chopped finely ]
• Black pepper - 1/4 tsp
• Cream mixed with cashew paste - 1/4 cup
•  [ for cashew paste soak cashewnuts in 1/4 cup of water for 20 minutes and grind to a smooth paste. ]
• Fenugreek leaves - 3 tbsp [ kasuri methi ]
• Salt - as requiredMilk - 1/2 cup
• Sugar - 1/2 tsp
• Green chillies - 2 [ chopped ]
• Ghee - 2 tbsp

Method :

First crush cinnamon, black cardamoms and cloves to a powder. Then heat ghee in a pan, put the cinnamon mixture into it.  Saute for 2 minutes.Then add chopped cashew nuts and saute for few minutes. Then add tomatoes, green chillies, black pepper and salt.  Mix well and keep stiring for 3 minutes more, add 3/4 cup of water, dry fenugreek leaves, sugar, cashew paste and milk. Cook for 5 minutes or till the masala leaves oil. Now add paneer cubes and peas to that and keep in the pressure pan for 1 whistle  and remove from the gas. Serve hot with pulkas, nan and parathas as a side dish.

Vegetable mix Kurma

Ingredients :

• Carrot - 2 [ cut into cubes ]
• Green peas - 1 hand full
• French beans - 6 to 7 [ cut into small pieces ]
• Potato - 2 [ peal and cut into small pieces ]
• Onion - 1[ chopped ]
• Salt - as required

For grinding :

• Grated coconut - 1 tblsp
• Ginger - small piece
• Garlic flakes - 2
• Fennel seeds - 1 tsp
• Green chillies - 2
• Chutney dal - 1 tblsp
• Cinnamon - 1 piece
• Cloves - 2
• Cardamom - 1
• Oil - 1 tblsp

For seasoning :

Oil - 3 tsp
Bay leaf - 1

Method :

First  fry  all  the  ingredients in 1 tblsp oil till nice aroma comes. Then grind along with coconut to a smooth paste. Boil all the vegetables adding salt to that and keep aside. [ Pressure cook in cooker for 1 whistle  just adding  little water. ]  Immediately release the preesure [ it's helps the vegetables remain in same colour ]  Then add the ground masala to that and mix well. Mean time keep one small pan in the gas, add oil to that. When the oil becomes hot, add the bay leaf to that and pour into the kurma. Allow to boil for 5 minutes more.   Then  remove from the gas. Serve with roti , puri and parathas.

Chettinad Vegetable Biryani

Ingredients :

• Small onions - 1/4 cup
• Red tomatoes - 2
• Ginger garlic paste - 1/2 tsp
• Green chillies - 2 [ slit ]
• Mint leaves - 1/4 cup [ finely chopped ]
• Coriander leaves - 1/4 cup [ finely chopped ]
• Mix vegetables - 11/2 cup [ cut into cubes ]
•  [ carrot, beans, capsicum, green peas and potato ]
• Bay leaf - 2 [ broken ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Oil - 2 tblsp
• Fresh ghee - 3 tbl sp
• Basmathi rice - 2 cups
• Coconut milk - 2 cups
• Water - as required

For making garam masala powder :

• Cinnamon - 2 sticks
• Cloves - 3
• Cardamom - 2
• Star arise - 2
• Mase flower - 2
• Nut meg - 1/2 tsp grated
• Fennel seeds - 1 tsp
• Black pepper - 1/2 tsp
•  [ fry all the ingredients in a dry pan till nice aroma comes. Then grind in a mixer to a smooth powder . ]

Method :

Heat oil and ghee in a pressure pan, add the bay leaf, green chilli, onion, ginger garlic paste and fry for few minutes. Then add chopped mint leaves and coriander leaves fry for 2 minutes in medium flame till the onion turns translucent. Then add chopped tomatoes and fry till it becomes soft. Now add cut vegetables along with salt, turmeric, red chilli powder and fresh garam masala powder  [ which we grind in mixer ]  and coriander powder. Fry for few minutes to get the masala mix well. Then add the soaked basmathi rice, coconut milk, and water. Check the salt at this stage. Close the pressure cooker and put the weight. Keep the gas at medium flame. Wait for 3 whistle to come, then remove from the gas. Once the pressure release, open the lid, and garnish with fresh coriander leaves. Pour melted ghee over the cooked  biriyani . Do not stir let it cool. Then gently fluff with a fork and transfer to a serving bowl. Serve hot with onion raitha and papad.

Mugalai Mix Vegetable

Ingredients :

• Mix vegetables - 2 cups [ cut into small pieces and boiled ]
•  [ flower, baby potato, peas, beans  and carrot ]
• Red big tomatoes - 2 [ pureed ]
• Tomato puree - 2 tbsp [ ready made ]
• Fresh khoya - 1/3 cup [ grated ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Fresh cream - 2 tbsp
• Curd - 2 tbsp
• Lemon juice - 1 tbsp
• Chat masala - 1 tsp

Grind together :

•  Dhania - 2 tbsp
• Ginger - 1/2 inch piece
• Green chilli - 1
• Cumin seeds - 1/2 tsp
• Cashew nuts - 6 to 10
• Black pepper  - 2 to 4
• Green cardamoms  - 2
• black cardamom - 1 [ moti elaichai ]
• Cloves - 2
• Cinna mon - one small piece
• Mace blades - 2 [javitri ]
• Dry red chillies  - 2

For seasoning :

• Fresh ghee - 4 tbsp
• Mustard seeds - 1 tsp

Method :

Mix all the ingredients of the paste in a bowl, soak in a water [ 1/4 cup ] for an hour. Then grind to a smooth paste, add  3/4  cup water to make it thin. Then heat ghee in a pan. Add mustard seeds, when it  splutters add the masala paste, saute for 5 minutes. Then add grated khoya, mix well. Fry for 2 minutes add pureed tomatoes and tomato pruee, turmeric, salt and chat masala and mix well. Keep stirring continuously till oil separates. Then remove from the fire. Let it cool completely. After that, add curd and cream and mix well. Again keep on low flame and  cook for 3 minutes. Finely add boiled vegetables in the masala and cook for 2 minutes. If the gravy is thick add 2 cups of water and lemon juice. Give  a boil and cook on low heat for 3 minutes. Garnish with coriander leaves.



 

Hotel sambhar for vadas and bondas

Ingredients :

• Thuar dal - 1 cup [ boiled nicely in cooker. Keep atleast 8 whistle ]
• Sambhar onion [ small ] - 10 to12 [ peeled ]
• Red tomatoes - 4 [ chopped ]
• Red pumpkin - 1/4 k.g. [ peeled and cut into cubes ]
• Green chilli - 2 [  slit ]
• Curry leaves - little
• Coriander leaves - little
• Asafoetida - 1/4 tsp
• Tamarind paste - 1/2  tsp
• Jaggery - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Sambhar powder - 1 tsp
• Grated fresh coconut - 1 table spoon
• Salt - as required

For seasoning :

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Red dry chilli - 1 [ broken ]

Method :

First boil the thuar dal in pressure pan adding enough water with  turmeric powder.  Wait for 8 whistle  to come. Open  the  lid,  and  mashed  the  dal  nicely.  Then  take  one  deep  bottom  vessel,  pour  the  dal  in to the vessel. Add  onion, chopped  tomatoes, cut  pumpkin, slit  green  chillie, salt , turmeric, asafoetida, red chillie  powder  and  jaggery.  Mix well and allow to boil. When its started  to  boiling add the tamarind paste. Allow to boil till the raw smell goes.Cheak salt at this time,  and if you want add some more water to the sambhar. Add fresh grated  coconut  to  that.  Mean  time  keep  one  small  fry  pan  on  the  gas, add oil to that. When the oil becomes hot, add seasoning to that. When the mustard seeds pop, add sambhar powder in the oil add pour into the sambhar. Garnish with coriander leaves. Make vadas and bondas and soak in the sambhar.

Hotel Vattha Kuzambu

Ingredients :

• Sambhar onions - 1 cup [ peeled ]
• Red tomatoes - 3 to 4
• Tamarind paste - 1 tsp
• Red chilli powder - 3 tsp
• Daneya powder - 2 tsp
• Turmeric powder - 1/2 ts
• Jaggery - 1 tsp
• Salt - as required

For granding :

• Grated fresh coconut - 1/2 cup
• Ani seeds - 1/2 tsp
• Garlic flakes - 2
• Chutney dal [ pottu kadalai ] - 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Broken black gram -- 1/2 tsp
• Methi seeds - 1/4 tsp
• Curry leaves - littlChopped coriander leaves - little.
• Oil - 3 tsp

Method :

First take one deep bottom vessel, add oil to that. When the oil becomes hot, add seasonings. When the mustard seeds pop add other ingredients. Then add the onions to that. When the onions change into brown, add chopped tomatoes along with  salt, turmeric, red chilli powder, jaggery  and  dhaneya powder. Mix well. Then add tamarind paste and required water. Allow boil till the raw smell goes.  Mean time grind all the ingredients in a mixer to a smooth paste.  After the raw smell goes add the ground masala to that. Mix well and boil for  10 minutes  more in low flame. When the kuzambu gets ready remove from the gas. Garnish with curry leaves and chopped coriander leaves.  Serve with steam hot rice and roasted curry.