Sundakkai Vathal

Ingredients :

• Green sundakkai - 1 kg
• Salt - as required
• Sour curd - 1 / 2 cup

Method :

Crush the sundakkai slightly once so that it opens but remains round in shape. Then wash these with water and drain. Add salt and soar curd and mix well. Leave it for 4 to 5 days, shaking once a day. If the sundakkai is very bitter you may add more curd. Then dry in hot sun until it becomes completely dry and crisp. Store it in tight container. Fry in little oil before serving.

White Gravy

Ingredients :

• Fresh curds - 1 cup
• Fresh cream - 1 / 2 cup
• Grated cheese or paneer - 1 tsp
• Milk - 1 cup
• Cashew nuts broken - 1 tbsp
• Peanuts husked and lightly roasted -  1tsp
• Khuskhus seeds - 1 tsp [ soaked in little milk ]
• Green chillies - 2 to 3
• Ginger - small piece
• Coriander leaves - little [ finely chopped ]
• Bread slice -1 [ only white portion ]
• Sugar - 1tsp
• Salt - as required
• Cinnamon - clove powder - 1 / 2 tsp
• Ghee or oil - 4 tbsp.

Method :

Grind  cashew, peanuts, and bread  [ together ]  in dry mixie and keep aside. Then grind  onion, green chillies, khuskhus together adding little milk and make smooth paste. Then keep one heavy kadai, heat oil or ghee, and add onion paste. Fry for 5 minutes, add curds and cook [ stir ] continuously till whiteness of curds disappears. Then add milk, bring to a boil. Add sugar, salt, dry mixture, spice powder and cream. Stir gently till it starts boiling. At this stage add boiled vegetables. Cover and cook for few minutes more till the gravy becomes thick and mix well. Garnished with grated cheese, and chopped coriander leaves. You can also add some cherries.

Red Tomato Gravy

Ingredients :

• Red big tomatoes - 3
• Big onions -2
• Capsicum [ red ] - 1
• Finely chopped coriander leaves - 1 tbsp
• Cashews or peanuts - 2 tbsp
• Ginger & garlic [ crushed ] - 1 tsp
• Cinnamon - clove powder - 1 / 2 tsp
• Garam masala powder - 1 / 2 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1 / 2 tsp
• Sugar - 1 / 2 tsp
• Salt - as required
• Oil or ghee - 2 tsp

Method :

Dry roast cashews or peanuts lightly. Then grind coarsely. Make puree  of  tomato and capsicum together. This should be done in food chopper or grated.Chopped onions finely and keep aside. Then heat oil or ghee in a heavy pan. Add ginger, garlic and stir for a minute. Add onions and stir fry till light pink, add tomato puree and allow to boil. When it start boiling add all other masalas, salt, sugar and crushed nuts. Cover and simmer till the gravy becomes thick and oil separating. Remove from the gas and garnish with chopped coriander leaves.Add required boil vegetables in this gravy.

Green Gravy

Ingredients :

• Fresh spinach [ palak ] chopped, washed and drained - 4 cups
• Onion finely chopped - 1 / 4 cup
• Ginger [ grated ] - 1 tsp\
• Wheat flour - 2 tsp
• Green chillies - 3 to 4 
• Cheese grated [ optional ] - 1tbsp
• Salt - as required 
• Lemon juice - 1 tsp
• Soda bicarb - a pinch
• Cinnamon - clove powder - 1 / 2 tsp
• Oil - 4 tbsp.

Method :

Take spinach in a largr vessel, add soda and toss to mix. Sprinkle 2 tbsp. water all over it. Then cover and keep on the gas on high flame for 3 minutes. Then make it cool in a plate or place under water. Put in a mixie, along with chillies, flour and a pinch of salt. Run till semi - smooth. Then heat oil in a pan, add ginger, cinnamon, clove powder and stir. Add onions, stir fry till its change in ti light pink clour. Then  add blended spinach mixture,  all other ingredients except cheese. Allow to cook 5 minutes more in low flame. Add prepare vegetables at this stage.Cook for 3 minutes more till all vegetables mix with gravy. Garnisnh with grated cheese before serving.


 

Curd Gravy

Ingredients :

• Curds fresh and thick - 1 cup
• Red chilli powder - 1 1 /2 tsp
• Dhania powder - 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Asafoetida - a pinch
• Salt - as required
• Mustard and cumin seeds each - 1 / 2 tsp
• Curry leaves - 1 spring [ fresh ]
• Wheat flour - 1 tsp
• Oil - 2 tbl. sps.
• Water - 1 cup

Method :

Beat curds with a spoon till well broken. Then keep aside. Then mix all masalas in 2 tbsp of water, dissolve.  After that, heat oil and add mustard, cumin seeds. When it splutter add asafoetida, curry leaves and dissolved masala and stir. Keep the gas in low flame. When the oil separates, add curds, stir continuously till whiteness of curds vanishes. Dissolve the wheat flour in remaining water, and add to the gravy. When its start boiling add the veggies. [ at this stage ] Simmer till gravy becomes thick. Garnish with chopped coriander. Serve hot with rice, or roti.


Note :

Use fresh curd & serve for the same day.

Brown Gravy

Ingredients :

• Tomato - 1 [ finely chopped ]
• Big onion - 1 [ cut in slices ]
• Ginger, garlic grated - 1 tsp
• Finely chopped coriander leaves - 1 tbl. sps.
• Tamarind paste - 2 tsp
• Wheat flour - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1 / 2 tsp
• Cumin seeds - 1 / 2 tsp
• Dhania powder - 1 / 2 tsp
• Asafoetida - a pinch
• Salt - to taste
• Dry roast together cinnamon, cloves, peppercorns, bay leaf, whole dry red chillies [ each 2 no. ]

Method :

Dry roast wheat flour to a light pink, stirring continuously. Keep aside. Heat oil, add onions, fry till well browned. Drain well by pressing, putting back oil in pan. Make it cool and grind in mixie. Keep aside.In remaining hot oil, add cumin seeds allow to splutter. Add asafoetida, tomato, ginger garlic stir fry for a minute. Add all dry and ground masalas, flour, stir well. Add tamatind paste, salt and stir. Simmer till gravy is thick and oil starts to separate. Add prepared veg and stir, keep cooking for 3 minutes. Garnish with chopped coriander leaves, serve with parathas, rotis, etc.

Basic gravy

Ingredients :

• Tomato - 2
• Onions - 2
• Garlic flakes - 3 to 4
• Ginger - small piece
• Dry red chillies - 4 to 5 [ deseeded ]
• Fresh curds - 1 / 2 cup
• Cashews broken - 7 to 8
• Oil - 1 tbl. sps.
• Red chilli powder - 1 tsp
• Dhania powder - 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Asafoetida - a pinch
• Garam masala powder - 1 / 2 tsp
• Cinnamon - clove powder - 1 / 4 tsp
• Salt as required

Method :

Grind all ingredients together except oil [ use mixer if hand grinder not available ]
Heat oil, add paste, stir. Fry till oil separates. Then add 1 cup of water, bring to boil, simmer till the gravy become thick. Can be prepared by onion and tomato. Grind to a smooth texture.
Can be stored in freezer for 3 to 4 days.
Use this gravy with vegetables and make side dish for paratha, roti.