Aloo Gobi recipe in Restaurant Style

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Ingredients :

• Medium sized cauli flower - 1 [ chopped florets ]
• Medium sized potatoes - diced potatoes
• Medium sized onion- 2 [ chopped ]
• Red ripe tomatoes - 2 [ chopped ]
• Cashew nuts - 10 [ soaked in hot water for 20 minutes ]
• Fresh cream - 2 tbsp
• Red chilli powder - 1 tsp [ adjust as per hot in the chilli powder ]
• Turmeric powder - 1/2 tsp
• Dhania powder - 1/2 tsp
• Ginger garlic paste - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Kasuri methi - 1/2 tsp [ crushed]
• Butter - 1 tbsp
• Oil - 1 tbsp
• Salt -  as required
• Water - 2 cups

For seasoning :

Small piece of cinnamon, 1 bay leaf, 2 green cardamom, @ cloves, 1 badi elachi

Method :

First grind the cashews in a mixer and keep aside. Then boil the cauli flower and potato  in enough water adding little salt. When it become soft remove and drain the water and keep aside.  Keep one kadai, add butter and oil together . When it becomes hot, add the seasonings. then add the chopped onions and fry till thay become golden, then add ginger garlic paste and fry till the raw smell goes away, add the chopped tomatoes and saute till the tomatoes become soft and pulpy. This takes about 8 minutes. Keep the gas in low flame. Then add the cashew paste along with other dry masalas. Mix well, when the oil leaves the sides add the vegetables and pour water. Allow to boil for 5 minutes. Add kasuri methi and fresh cream. Stir and simmer aloo gobi masala for 1/2 a minute without lid. Garnish with chopped coriander leaves.  Your restaurant style subji i ready to se

Stuffed capsicum with tomato gravy

Ingredients :

• Capsicum medium size - 5 to 6
• Paneer -  - 1/4 cup [ crumbled ]
• Red tomatoes - 1 1/2 cup [ chopped ]
• Boiled and grated potatoes - 1/4 cup
• Salt - as required
• Oil - 4 to 5 tbl, sp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Coriander powder - 1/2 tsp
• Red chilli powder - 2 tsp
•  Cashew paste - 2 tbsp
• Sugar - little
• Fresh cream - 2 tsp
• Fresh coriander leaves - little [ chopped ] 

For the gravy :

• Oil - 6 tbsp
• Broken cashew nuts - 2 tbsp [ broken ]
• Cumin seeds - 1/2 tsp
• Chopped onions - 1/2 cup
• Ginger garlic paste - 1/2 tsp
• Green chillies - 1 [ slit ]
• Turmeric powder - 1/2 tsp
• Dhaniya powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Tomato purie - 1/2 cup
• Garam masala powder - 1 tsp

For stuffing :

Heat the oil in a kadai, add cumin seeds. When its crackle, add green chilli, ginger garlic paste, mix vegetables, paneer, potatoes and salt.Add salt,  cream  and mix well and divide in to 5 equal portions and keep aside.

Method :

First heat the oil in a kadai, add the cashews in that, fry for a while and remove and grind it to a smooth paste. Mean time cut the stem of the capsicum and remove the seeds. Then boil a vesselful of water, when the water starts boiling add the capsicum and cook for a minute. Drain again and dip inthe cold water and keep aside. Then stuff each capsicum with the portion of the stuffing. Heat the  remaining oil in the same pan, and add the onions and fry for 5 minutes till  thay turn translucent. Then add ginger garlic paste, other masalas and tomato purie  to that. Mix well, add cashew paste, and little sugar. Boil for 2 minutes till oil separates from the gravy.  Add the stuff capsicum to the gravy and garnish with coriander leaves and serve  immediately. Serve with nan, parathas.

Rice Rawa Upma [ easy method ]

Ingredients : - 

• Rice rawa - 1 cup
• Salt - as required
• Curry leaves - little
• Curd - 1 tsp
• Oil - 2 tsp
• Ghee - 3tsp
• Grated fresh coconut - 2 tsp
• Mint leaves - little
• Grated carrot - 2 tsp
• Coriander leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Black broken dal - 1 tsp
• Channa dal - 1 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - little

Method :

First take raw rice and mix 1 tsp curd to that and keep for 10 mintues. Then grind in mixer [ in wiper mode ] to a rawa constent and keep aside. Then take one deep bottom kadai, add oil to that. When the oil becomes hot, add seasonings to that one by one. When the dal change in to golden in colour add water [ required ] to that along with remaining curd. Add salt and grated coconut, grated catrrot, mint leaves and coriander leaves. Mix well and close with lid, and wait  till it completely cooked.Keep the gas in low flame. Before removing  from the gas, add ghee to that . Serve hot with tomato thokku and vatha kuzambu. It tastes fantastic. This recipe i learn  from my elder sister lakshmi.

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.