Curry On the Way

Ingredients:
Wheat flour - 2cups
Palak/Spinach - 1bunch
Salt - to taste
Ginger - a small piece
Green chili - 3-4
Cumin seeds - 1/2 tps
1 tbsp Sesame seeds
Oil - for frying

Method:
1. Clean the palak and blanch it in boiling water for 5mins along with ginger and green chilies.
2. Make a fine paste of blanch palak, now add the cumin and little water if required.
3. Make dough with wheat flour, salt and palak paste.
4. Make Puri spread some sesame seeds.
5. Fry Puri.

Ingredients
3 cups cooked rice
1 tbsp tamarind pulp + 2 tbsp water
salt to taste
2 tbsp sesame seeds, roasted and powdered

Tempering
1 tbsp oil
11 curry leaves
A generous pinch of asafoetida
1/2 tsp mustard seeds
2 tsp chana daal/bengal gram
2 tsp urad daal
3 red chilies, halved
1 tbsp raw peanuts

Garnish
1 tsp ghee/clarified butter

Method
Heat oil. Add all the ingredients for tempering.As the mustard seeds splutter, add tamarind water and salt. Bring to boil. Simmer for 5 minutes. Meanwhile, mix roasted sesame seeds powder to the cooked rice. Add rice mixture to the simmering tamarind liquid. Stir well. Add ghee. Serve hot.

Ingredients:

Toor Daal (Dried Split Pigeon Peas) - 1/2 cup
Spinach - 1/2 bunch, washed and chopped
Onion - 1/4 med, finely chopped
Tomato - 1/2 med, 1″ cubes
Turmeric Powder - 1/4 tsp
Water - 2 cups
Oil - 1 tbsp
Salt - to taste
Curry Leaves - few leaves
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Asofoetida - pinch
Dry Red Chili - 1, optional
Garlic - 2, crushed
Kasturi/Kasoori Methi - 1 tbsp, optional
Red Chili Powder - to taste
Tamarind Paste - 1/4 tsp

Method:

Wash and soak the Toor Daal for half hour. Drain the water from the Toor Daal and pressure-cook it with 2 cups fresh Water, Turmeric Powder and Tomatoes. Give it 2 whistles and take it off the flame.In a separate pan, heat Oil.Once Oil is hot, add the Mustard Seeds and allow them to pop. Add Cumin Seeds and let them sizzle. Add the following in this order and keep mixing - Asofoetida, Dry Red Chili, Methi Leaves, Curry Leaves, Garlic and Onions.Mix well and cook till the Onions start to turn golden brown. Add in the Spinach and cook till it wilts. Add in the cooked Daal and mix well.Add Salt, Red Chili Powder and Tamarind Paste. Mix and allow it to boil for a few minutes.

Ingredients:

Whole Urad Daal - 1 cup
Kidney Beans - 1/4 cup
Water - 3 cups
Onion - 1/2, medium (chopped)
Garlic - 1 tsp (minced)
Ginger - 1 tsp (minced)
Green Chili - to taste
Salt - to taste
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Red Chili Powder - to taste
Yogurt - 2 tbsp (well beaten)
Heavy Whipping Cream - 3 tbsp
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Tomato - 1, medium (diced)

Method:

Wash well and soak the Daal and Kidney Beans (Rajma) overnight in the 3 cups of water. Cook the soaked Daal/Rajma in a pressure cooker along with the water. To that add in Garam Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Onions, Green Chili, Salt, Ginger and Garlic. Mix well, close and give it 3 whistles and then lower flame and simmer for 20 minutes. Turn off the flame and let the pressure release on its own. Carefully open the cooker. Stir the Daal and make sure it is soft and cooked well. Put it on low heat and allow it to come to another boil. Add in well-beaten Yogurt and Cream. Allow it to keep cooking on low flame.
Meanwhile take a small skillet and on medium heat, heat Oil.Once it is hot, add in the Cumin Seeds and allow them to sizzle.Add in the Tomatoes and cook a little (be careful not to overcook) Add to the Daal and give a gentle mix. Garnish with a spoon of Cream and a dab of Butter.

Ingredients:

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, potota, bottle gourds, etc.)
1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushedjuice of
1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon.

Method:
Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining.Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Add mashed vegetables and water.Bring to boil.
simmer till gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

For Pav:
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion, Coriander.

Ingredients
1 1/2 lb Jumbo Prawn. Peeled and deveined.
3 Cups Basmati Rice
I Cup Cream of Coconut or Coconut Milk
2 Large White Onions finely chopped
2 Large Tomato finely chopped
3-4 Green Chilies slit longitudinally
1/2 cup Coriander finely chopped
2 Tsp Garlic Powder
2 Tsp Red Chilli Powder
2 Tsp Turmeric
2 Tsp Garam Masala
1 1/2 tsp Salt
1/2 cup Peanut or Olive Oil

Method
Place oil in a deep pot and add garlic and green chilies while oil is still cold.
Turn heat to medium.
When garlic starts to splatter add onion and stir.
Keep stirring till onion turns brown and translucent. (10 min on medium heat).
Add tomato and turn heat to high.
Stir and allow to cook till the tomato dissolves into the onion. (5 min).
Add Chili, Turmeric, Garam Masala and salt.
Allow to cook for 2 min until it turns into a paste.
Add Prawns and stir till Prawns curl and change colour.
Add Rice, Coconut milk and Coriander and 2 cups of water.
Stir and mix well.
Turn heat to medium and place a lid on the pot.
Keep stirring occasionally so that all the Prawns don't rise to the top.
Keep adding water as needed till all the Rice is cooked.
Garnish with Coriander

Ingredients:

1 Potato, sliced.
1 cup besan (chick pea flour)
1 cup Water
½ tsp cumin powder
½ tsp chilli powder
½ tsp turmeric powder
Pinch of baking soda
Salt to taste.
Oil for frying

Method
Mix besan, cumin, chilli. turmeric, soda and salt in a bowl.Add water slowly and stir the mixture as you do.Add water till water turns to a runny paste.
Heat the oil in a wok. Turn flame to medium heat once oil is hot.
Dip a slice of potato in the besan mixture till it is completely coated and fry the potato.

Ingredients:

1 cup Cooked Rice
1/2 cup carrots grated
1/2 cup pumkin[lal bhopla] grated
1/2 cup coconut grated
1/2 cup jagrry
2 dates
5-7 black raisens
1 tbsp ghee
1 tsp cardomam powder
Method:
In Nonstick pan add 1tsp ghee add raisens fry for 10sec,take it on dish,then use same process for dates,carrots,pumkin fry all indivitually. Then add coconut and jagrry fry till jagrry melt then add Cooked rice and add all fried ingredients add ghee,cardomam powder pinch of salt.cook for 5 min.
TOP

Ingredients:
4 slices bread
To be mixed together:
1 tablespoon butter
2 tbsp Peanut Powder
1 tablespoon powdered sugar
½ teaspoon cinnamon (dalchini) powder

Method:
1. Apply the butter mixture lightly on both the sides of the bread.
2. Cut each slice into 3 strips horizontally.
3. Place them on a microwave safe plate and microwave on HIGH for 4 minutes.
4. Cool completely and store in an air tight container.
TOP

Ingredients:
1 cup Beetroot (peeled off, washed & finely grated)
1/2 cup sweet condensed milk
4 Cashew nuts
4 Raisins
1 tsp cardamom Powder
1 tbsp Ghee
How to make Beetroot Halwa:
Pour ghee in a shallow pan (kadahi) and add grated beetroot.Put a lid on the pan and simmer well until beet root cooked.Add Condenset milke and stir well.simmer again for just 1-2 minutes on low heat.Take off heat and garnish with cashew nuts and raisins,cardamom powder.
Beetroot Halwa is ready to serve hot.