Chana Masala / Chole masala

Ingredients :

Chick peas (kabuli chana) - 1cup / 1canned cooked chick peas

Riped Tomato - 2 medium sized

Onion-1 medium sized

Garlic- 2 cloves

Green Chilly-3 to 4

Red chilly powder-1/2 tsp

Chole masala powder-2 tsp

Garam masala powder - 1/2 tsp

Curry leaves - 1 spring

Coriander leaves- few

Salt to taste

oil or butter - 2 tsp

Method :

1.Soak the chick peas about 4 to 5 hrs.Then wash drain the Chick peas.In a cooker or bowl add chick peas and enough water cook about 2 or 3 whistles till chick peas become soft.I

2.mean time chop the onion and tomato and green chilly and garlic.

3.In a cooking pan heat the oil or butter do tempering and add green chilly , onions, garlic and salt fry till onion becomes light golden in color.

3.add curry leaves saute for few mins.now add chopped tomato saute for few mins.cover the lid cook till the tomato turn to soft.here don't add water to it.

4.now drain the cooked chick peas with water into tomato gravy and by using spatula mush few cooked chick peas. cover the lid cook for few mins.Then add chana masala powder and garam masala powder.cook few more mins until the curry thickened.

Step By Step Pix

5.Turn off the flame and garnish with cilantro.can also add 2 tsp of fresh lemon juice to it.serve with poori or roti or rice.

Gutti Dondakaya kura / Ivy Gourd Masala Curry

Ingredients :
Ivy Gourd / Dondakaya - 20 to 25
Peanuts - 1/4 cup
Chana Dal - 3 tsp
Onion - 1 medium sized chopped
Red chilly - 4 or 5
Green chilly - 2 or 3 chopped
Garlic cloves - 2 or 3
Ginger - 1/2 inch
Curry Leaves - few
Garam masala - 1 tsp
Tamarind - small lemon sized ball
coriander, cumin ,fenugreek seeds - 1tsp
Salt to taste
Vegetable - 2 tsp

Method :
1.Wash and clean the ivy gourds and cut the ivy gourd.Slit length wise(horizontally and vertically to stuff).
2.Heat 2 tsp of oil,add ivy gourd saute for few mins then cover the lid and cook for 3-5 mins..keep it a side.
3.Soak the tamarind in enough water.make thick pulp.
4.Heat 1 tsp of oil in a pan,add Pea nuts,chana dal,saute for few mins till they transfer into light golden color.then add garlic cloves,curry leaves,coriander,cumin,fenugreek seeds and red chilly.then saute till all ingredients transfer into golden color.turn off flame.let it cool.
5.In the same pan add chopped onions saute 5 mins till they leaves raw smell.remove from the flame and cool down.
6.In mixie jar Combine the above sauted spices and sauted onions ,and masala powder,salt.make it in to fine powder.now add tamarind pulp to it and grind into thick paste.
7.Take 1 tsp of paste and stuff it into slit and cooked ivy gourd.
8.In a cooking pan add 2 tsp of oil do tempering add chopped green chillies ,1 red chilly and curry leaves saute for 1 -2 mins.Now add stuffed ivy gourd cook for 3 or 4 mins.if the gravy thick add few water to it and cook for 5 to 10 mins.Turn off the flame.

Step By Step Pix

9.Serve hot with rice or roti....

Rajma Masala Curry / Kidney Beans Masala Curry

Ingredients :
Rajma / Kidney Beans - 1cup
Tomato - 3 medium sized
Onion-1 medium sized
Ginger Garlic Paste - 1 tbsp
Green Chilly-3 to 4
Turmeric Powder-1/4 tsp
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Coriander powder-1 tsp
Garam masala -1/2 tsp
Kastoori methi -1/2 tsp
Curry leaves - 1 spring
Coriander leaves- few
oil or butter - 2 tsp
Method :
Soak the rajma about 4 to 5 hrs.Then wash drain the rajma.In a bowl add rajma and enough water cook till rajma become soft.

Drain the water into a vessel.mean time chop the onion and tomato and green chilly.In a cooking pan heat the oil or butter do tempering and add green chilly and onions,ginger garlic paste

 fry till onion becomes light golden in color.

add turmeric powder and curry leaves saute for few mins.now add chopped tomato saute for few mins

add rajma drained water and cover the lid cook for few mins.Then add all the spices and salt to it.

cook 3 to 4 mins.Now add rajma

cover the lid cook for few mins till rajma observe all the flavors.

Garnish with coriander leaves.

serve hot with chapathi or parathas.

Cauliflower Curry

Ingredients:
Cauliflower -1/2 bunch
Green Chilly-4
Red chilly-2
Onion-1 chopped
Curry leaves-1 spring
Ginger garlic paste-1 tsp
Turmeric powder-1/2 tsp
Curry powder-2 to 3 tsp
Hing/Asafotedia-1/4 tsp
Salt to taste
Coriander leaves
Coriander,cumin,mustard seeds-1/2 tsp
Vegetable oil-2 tsp

Method :
First cut the cauliflower into florets.wash and drain the cauliflower florets.

Heat oil in a skillet add coriander,cumin,mustard seeds.when it splutter add red chilly,chopped green chilly and chopped onions saute few mins.then add ginger garlic paste fry till the ingredients leaves raw smell.then add turmeric powder mix well.

now add cauliflower florets sautte for 10 mins then cover the lid cook 5 mins but don't add water.after 5 mins remove the lid stir well

 add curry powder,salt,hing mix well .

saute for few mins till cauliflower become soft.

Turn off the flame garnish with coriander leaves.serve hot with rice or roti...

Panjabi Kadhi

Ingredients:
For pakodas:
Besan flour-1/2 cup
Medium sized Potato-1 diced
Onion-1 diced
cashews-2 tsp(optional)
red chilly powder-1 tsp
coriander powder-1 tsp
cumin powder-1/2tsp
garam masala-1/2tsp
baking soda-1/4 tsp
salt to taste
water-1/4 cup
oil for deep fry
For Kadhi:
curd-2 cup
Besan flour-1/2 cup
onion -1 chopped
red chilly-3 to 4
ginger garlic paste -1/2 tsp
corainder seeds-1/2 tsp
cumin seeds-1/2 tsp
curry leaves-1 string
red chilly powder-1 tsp
asafotedia/hing-1/2 tsp
turmeric powder-1/2 tsp
salt to taste
chopped corainder leaves
water-2 to 3 cup
for tempering:
coriander seeds,cumin seeds,mustard seeds-1 tsp
fenugreek seeds-1/4 tsp
vegetable oil-2 tsp

Method:
 Making pakoda:
   In a bowl add the besan flour,add water mix well to avoid lumps.then add remaining pakoda ingredients except oil mix well.

heat the oil in a skillet on a medium heat.drop the a spoon full of  pakoda mix into oil.take them into tissue paper to drain excess oil

fry them o medium heat till they turned into golden color.

Making Kadhi :
  Heat the 2 tsp oil in in a skillet add tempering ingredients when it splutter add red chilly,ginger garlic paste,onions, curry leaves fry till they leave raw smell.

mean time in a large bowl add curd and besan flour mix well with whisk or u can also do it in a blender, to avoid the forming of lumps.add the all spice powders and mix well.

when onion fried well then add the curd mix.

add water then cover the lid bring it to the boil.

once it start the cook add the pakodas

cook 10 to 15 mins turn off the flame garnish with coriander leaves.
serve hot with rice or chapathi.

Bagara Baingan(Vankaya Kurma or Egg plant curry)

Ingredients:
Small Egg plants-4 to 5
Pea nuts-1/2 cup
Cashew Nuts or sesame seeds-1/4 cup
coconut powder-1/4 cup
onion -1 finely chopped
green chillies-5 to 6
lemon sized tamarind-soaked in water
garam masala powder-1 tsp
cumin powder-1tsp
coriander powder-1 tsp
ginger garlic paste-1 tsp
poppy seeds-1 tsp
turmeric powder-1/4 tsp
salt-to taste
curry leaves
coriander leaves
Method:
slit the egg plants at 2 sides, but don't cut into half.deep fry them in oil.or just fry with 1 tsp of oil till they become soft.

now roast the pea nuts and cashews or sesame seeds separately.

In a blender grind the roasted pea nuts,sesame seeds ,coconut powder,soaked tamarind,green chillies,garam masala,cumin powder,coriander powder,salt and  make it into paste by adding little water.stuff the this paste in fried egg plants.put a side.

eat the oil in a skillet add poppy seeds when it splutter add onions and ginger garlic paste,curry leaves,turmeric powder to it and fry till it leaves raw smell.

then add stuffed egg plants and remaining paste to it.

add water if need.

cover it with lid and cook till paste become thick when the oil float on the top and  the egg plants become very soft turn off the stove.

 transfer the curry into a bowl.

garnish with coriander leaves.serve hot with bagara or fried rice or biryani.

Radish Curry

Ingredients:
White Radish-2  
Black gram dal/urad dal-1 tsp
Bengal gram /dal chana dal-1 tsp
green chilly-2 chopped
red chilly -2 or red chilly powder -1/2 tsp
Turmeric powder-1 tsp
coriander powder-1 tsp
cumin powder-1 tsp
chopped curry leaves-1 spring
chopped coriander leaves
salt to taste
vegetable oil-2 tsp
for tempering :mustard,cumin,coriander seeds-1 tsp
Method:
first peel off the radish and wash ,cut into small cubes.heat the oil in skillet.add the tempering ingredients.when they spluttering add black gram dal,bengal gram dal saute for few mins till they turned into light golden color.then add red chillies,green chillies,turmeric powder and curry leaves fry them for few mins.then add salt stir well.now add cubed radish and saute for few mins till they leave raw smell.then cover it with lid.cook on low flame till radish become soft.serve with hot rice.

Aloo Gobi Version1

This is the dry version of aloo gobi.

Ingredients:
Cauliflower florets -2 cups
Aloo /potato -2 medium sized cut into cubes
green chillies-4 cut into length wise
chopped onion-1 medium sized
bay leaves-2
garam masala-1 tsp
corainder powder-1 tsp
cumin powder-1 tsp
red chilly powder-1 tsp
amchur powder-1 tsp or lemon -1
ginger garlic paste-1 tsp
curry leaves-2 springs
coriander leaves
butter-2 tsp
for seasoning:
vegetable oil-2 tsp
cumin seeds, coriander seeds,mustard seeds-1 tsp
Method:
   heat the oil in a wide pan add seasonings when it spluttering add bay leaves ,green chilies,ginger garlic paste.saute for few mins.then add onions and curry leaves fry till onions leave raw smell.now add turmeric powder,garam masala,cumin powder,coriander powder.saute them well ,at this time add butter.stir them well.now add potato cubes.fry for few mins,then add cauliflower florets fry and stir well,then potato and cauliflower will  observe all the spices.now cover the lid and cook about 15mins on medium flame.no need to add the water.if it is very dry then sprinkle few water it.cook till the aloo and cauliflower turns tender.thenadd amchur powder or lemon to it,stir well.turn off the flame.transfer into bowl garnish with coriander leaves.

Capsicum curry

Ingredients:
Big capsicum -1 
Tomato-2 nos(medium size)
onion-1
frozen green peas-1/2 cup
green chillies-5 to 6
curry leaves-1 spring
ginger garlic paste-1 tsp
garam masala-1/2 tsp
red chilly powder-1/ tsp
cumin seeds, coriander seeds ,mustard seeds-1/2 tsp
cilantro for garnishing
salt -1 tsp
Method:
chop the capsicum into small cubes,and chop the onions and green chillies , tomatoes.

heat oil in a pan and add cumin,mustard and coriander seeds to when they are spluttering add      chopped green chillies and onions to it.fry for few mins then add ginger garlic paste and curry leaves,turmeric powder.fry for few mins.

now add capsicum and green peas.saute them till the leaves raw smell.

put a lid on it for few mins ,then moisture will come and it is enough to cook the capsicum.other wise add few water to it.cook for few 10 mins.

now add chopped tomatoes and red chilly powder,masala ,salt to it.

cook until capsicum tender.garnish with coriander leaves.

serve with chapathi or rice.