Green peas masala Curry

Ingredients :

• Green peas  Fresh ] - 1 cup
• Aloo - 2 [ peeled and cut into cubes ]
• Tomato - 3 [ red chopped ]
• Onion - 1 [ peel and chopped ]
• Cashews - 10 [ soaked in milk and grind to a smooth paste. ]
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Kasoori methi - 1/4 tsp [ crushed ]
• Sugar - 1/2 tsp
• Fresh cream - 2 tbsp
• Oil - 2 tbsp
• Fresh chopped corinder leaves - little

Method :

Take a small pressure cooker. Add oil to that, when its hot, add cumin seeds wait for a second. Then add onion to that saute till its change in to pink colour. Then add chopped tomatoes and mix well. Add all dry masalas, mix well. Wait till oil leaves the side, that time add cashew paste, kasooori methi and sugar  along with required water.When its start boiling add green peas, cut potatoes, stir once and close the cooker. Wait for 3 whistle to come. After the pressure goes, open the cooker and add the fresh cream allow to boil for 2 minutes. Remove from  the gas and garnish with chopped coriander leaves.
Instad of potato you can add  fresh  paneer  also.

Veg thai green curry

Ingredients :

• Green curry paste -  2 to 3 tbsp
• Oil - 1 tbsp
• Coconut milk - 2 cups
• Sliced baby corn - 1/4 cup
• Clour Capsicum - 1/2 cup [ red, green, yellow ]
• Brokoli - small [ florets ]
• Sugar - a pinch

 [ you can use any vegetables of your choise ]

For the green curry paste :

• Lemon grass - 2 bsp [ finely chopped ]
• Coriander leaves - 1 cup [ chopped ]
• Onion = 2 [ roughly chopped ]
• Garlic flakes - 2 to 3 [ chopped ]
• Green chilies [ 6 to 8 ]
• Coriander powder - 1 tsp
• Cumin seeds powder - 2 tsp  
• Fresh ground pepper corns - 1/2 tsp
• Ginger - small piese
• Salt - as per taste
• Lemon juice - 1/2 tsp

 [ grind all together and make smooth paste ]

Method :

Heat the oil in a non- stick pan, and add the green curry paste and saute on a medium flame for a minute. Add the vegetables mix well and saute for 5 minutes in low flame.  Then add coconut milk to that, mix well and cook on a medium flame for another 2 minutes. Finely add sugar and salt and cook one more minute and remove from the gas.  Serve hot with steamed rice.  

Red Pumkin Halwa

Ingredients :

• Peeled and grated pumkin - 1 cup
• Mava [ khoya ] - 2 tbsp
• Sugar - 1/2 cup
• Milk - 2 cup
• Ghee - 3 to 6 tbsp
• Almond sliced - 1 tbsp
• Cardamom powder - 1/2 tsp
• Red food colour - a drop

Method :

Wash and grate the pumpkin. Then take a pan, heat ghee and add grated pumpkin.  Saute well for 5 minutes. Then simmer gas and add the milk allow to boil for 15 minutes in low flame. When the milk completely dried, add mava, sugar, food colour to that and mix well.  Add required ghee and keep stirring for another 5 minutes. When the halwa becomes thick and leaves side remove from the gas. Add cardamom powder and garnish with chopped nuts. Your yummy halwa is ready.

Vangi Bath [ brinjal bath ] Karnataka style [ without onion and garlic ]

Ingredients :

• Rice - 2 cups [ cooked ]
• Brinjals small - 7 to 8
• Urad dal - 2 tsp
• Channa dal - 2 tsp
• Mustard seeds - 1 tsp
• Tamarind paste - 1 tsp
• Vangi nath powder - 21/2 tbsp
• Curry leaves - few
• Jaggery 1/4 tsp [ grated ]
• Salt as required
• Oil - 2 tbsp
• Ghee - 2 tbsp

For masala powder :

• Channa dal - 2 tbsp
• Urad dal - 2 tbsp
• Copra - 2 tbsp [ grated ]
• Coriander seeds - 2 tbsp
• Methi seeds - 2 tbsp
• Red chillies - 5 to 6
• Cloves - 1
• Cardamom - 1
• Cinnamon - tiny piece
• Turmeric powder - 1/2 tsp

 [ dry roast all ingredients and grind  to fine powder ]

Method :

Cut the brinjals in to cubes. Then take a pan, heat oil and put mustard seeds, urad dal, channa dal and curry leaves. Then add brinjals fry for 2 minutes, then add tamarind paste, jaggery turmeric, salt  and simmer for 5 minutes. Make sure brinjals completely cook and became dry. Now add vanji bath powder to  that  and mix well. Then add cook rice to that.  Mix well and serve hot with roasted papad.

Potato Carrot Udipi Style Sambhar

Ingredients :

• Potato - 2 [ peeled and cut in to cubes ]
• Carrot - 1 [peeled and cut in to cubes ]
• Onion - 1 [ peeled and  in to cubes ]
• Boiled thur dal - 1/2 cup [ mashed ]
• Tamarind paste - 1 tsp
• Jaggery - little
• Salt - as required
• Curry leaves - little

For grind masala :

• Coriander seeds -1 tsp
• Cumin seeds - 1/2 tsp
• Methi seeds - 1/4 tsp
• Urad dal - 2 tsp
• Dry red chillies - 5 to 6
• Grated coconut - 1/4 cup

 [ grind in a mixer to a smooth paste. ]

For seasoning :

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Dry red chillies - 1 [ broken ]

Method :

First take one small cooker. Add oil, when the oil becomes hot, add seasoning wait for a second. When the mustard seeds pop, add onion, potato, and carrot saute for 5 minutes, then add required water. Add salt, turmeric, jaggery, and tamarind paste. Mix well and add mashed dal and ground masala paste and curry leaves. Then close  the cooker. Wait for 3 whistle to come. After the pressure leaves open the cooker and garnish with curry leaves. Serve with steamed rice along with roasted curry.

Anjanayar Vadai

Ingredients :

• Whole urad dal - 1/2 cup
• Black pepper - 1 tsp
• Rice flour - 2 tbsp
• Salt - as required
• Oil - enough for frying

Method :

Soak the urad dal  in water for 1/2 an hour. Drain the water completely and put the da in l colander [ vadi koodai ] to drain the water completely. Then grind the dal  along with pepper and salt, without adding water. While grinding if needed add a tbsp of water, do not grind smoothly grind it coarsely and thick. Then  mix rice flour to that. Then take a plastic cover grease it  with oil. Mean time keep oil in a kadai for frying. Take a very small lemon size of dough ad place it in a centre of the  paper. Place another greesed paper on it and place  a flat based vessel [ use davara ] and press to get even roundels. Use your fingers further more make it thin. The more thinner vadais the more crisper it will be. Carefully take out the plastic which we kept on the top. Place a hole in the center of the vadai. Greese your hands before that.  Ensure the oil should not be smoking hot. Keep the flame to medium low while frying. When the vadas become golden brown take it out from the oil Drain the excess oil . Store it in a air- tight container.

Vegetable Makhani

Ingredients :

• Carrot - 1 [ peel and cut in to lenth wise ]
• French beans - 6 to 8 [ cut in to lenth wise ]
• Potato - 1 [ cut in to cubes ]
• Green peas - 2 tbsp
• Paneer - 100 gms [ cut in to cubes ]
• Cauliflower - 250 gms [ cut in to florets ]
• Onion - 1[ cut in to big pieces ]
• Tomato - 3 [ chopped ]
• Garlic - 2 flakes
• Red chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
• Kasoori methi - 1/4 tsp [ crushed ]
• Black pepper powder - 1/2 tsp
• Fresh cream - 1/4 cup
• Milk - 1/4 cup
• Tomato sauce - 1 tbsp
• Sugar - 1/2 tsp
• Butter - 1 tbsp
• Salt - as required

For seasoning :

• Butter / oil - 3 tbsp
• Cardamom - 2
• Cloves - 2
• Cinnamon - 1 inch piece
• Bay leaf - 1

Method :

Cut onion, tomato in to cubes. Peel potato, carrot, in to lenthy pieces, and  keep green peas. Soak cashews in hot water or milk for 15 minutes.  Then take a pan add oil, when its become hot, add onion and fry till it s change in to transparent then add tomato till its becomes soft. Make it cool and grind along with cashews to a smooth paste.  Boil the vegetables with salt and sugar.  When vegetables becomes soft drain the water. Then heat a pan with butter, season with the ingredients which given. Then add chopped garlic, when its change  in  colour  add  boiled vegetables, and pureed onion tomato paste  and  tomato sauce. Mix well and add dry masalas one by one. Crushed kasoori methi with hand and add it to the gravy.  Add milk, and  keep the flame low. Allow to boil for 5 minutes. Finely add fresh cream. Do not let boil in high flame after adding milk or cream.  Your yummy vegetable makhani is ready. Serve with roti, puri and paratha.