Masala French Fryes

Ingredients :

• Fresh big potatoes = 1/2 k.g. [ peel and cut into lenth wise ]
• [ soak in enough water ]
• Salt - as required
• Conflour - 1 tbsp
• Oil - enough for frying
• Dry red chillies - 4 to5 [ soaked in hot water ]
• Lemon juice - 2 drop

For masala :

Grind soaked chillies  along with salt and lemon juice without adding water and keep aside.

Method :

First boil the potato pieces in water.  [ just one boil  then drain the water. ]  When it becomes cool mix the chilli paste, conflour  to the potato and keep in the fridge for 1/2 an hour. [ you can make like this and store it in the freezer for a month ]   Then keep enough oil in a kadai. When the oil becomes hot, keep the flame in sim mode, then add the potatoes to that and fry till it turns into golden in colour. Remove from the oil and serve with tomato ketchup and chill milk shake.

P .S.  Remove the Fr. fries from the freezer 15 minutes before frying. ]

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.