Hotel Type Vegetable Korma

Ingredients :

• Mix vegetables - 1 cup [ cut into small pieces ]
•  [ flower, green peas, carrot,potato and french beans ]
• Salt - as required
• Red chilli powder - 2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Oil - 2 tbsp
• Onio - 1 [ chopped ]
• Red tomato - 1 [ chopped]
• Ginger garlic paste - 1/2 tsp

For grind masala :

Take 2 table spoon grated coconut, 1/2 tsp, ani seeds 1/2 tsp, 5 to 6 cashews, and 1 tsp chunty dal and .star anise  Grind all ingredients in mixcer to a smooth paste and keep aside

For seasoning :

• Cinnamon - 1 small piece
• Cloves - 2
• Cardamom - 2 [ crushed ]
• Kalpas - little

Method :

First take one deep bottom kadai, add oil to that. When the oil becomes hot, add seasonings and wait for a second and add chopped onion, add a pinch of salt to that. When it's change in to light pink in colour add chopped tomatoes. When the tomatoes becomes soft add cut vegetables along with salt and turmeric and half glass of water.  Mix well, close with a lid. When the water completely absorbed add dry masalas and ground masalas. Mix well and allow to boil for 5 minutes more in medium flame. Check the salt and  remove from the gas. Your tasty and easy hotel type korma ready to serve. Serve with roti and poori.

 

Baigan Mussalam [ Brinjal subji ]

Ingredients :

• Small brinjal - 4 to 5
• [ here i have taken big brinjal but u can make this in small size ]
• Ghee - 1 tbsp
• Cumin seeds - 1 tsp
• Onion - 1 [ chopped ]
• Ginger garlic paste - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Coriander powder - 1 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red tomatoes - 3 [ finely chopped ]
• Tomato purie - 3 tsp
• Oil - as required
• Chopped coriander leaves - little

Method :

First slit the brinjals in to 4 [ not fully ] and keep aside. Then keep one kadai, on the gas add enough oil. When the oil becomes hot, deep fry the brinjals till its change in to light brown. Keep on the tisshu paper. Then take other kadai and add ghee to that. When the ghee becomes hot, add cumin seeds, when its pop add onion and chopped tomatoes to that, mix well. Then add tomato purie, ginger garlic paste,  along with dry masala powder. Stir nicely in low flame till oil leaves side. Then add the fried brinjals to that and mix well . Keep 5 minutes  more till all the masalas completely coated to the brinjals. Remove from the gas. Garnished with chopped coriander leaves. You can have this with roti and steames rice. very tasty dish.

Aloo Gobi recipe in Restaurant Style

• 

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.