Mutton curry (curried lamb)

This is one of my daughter's favorite dish.She makes lot of commotion but just she usually ends up eating just a few pieces(the ones with bone in )..:)

Ingredients:
For marinating:
2 lbs mutton cubed(lamb),

1tsp ginger garlic paste,
1tsp red chili powder,
1tsp turmeric powder,
1tsp salt,
2tbs plain yogurt.
For masala:
10 cloves,
1inch cinnamon stick,
4-5 cardamon,
2tbs coriander seeds,
1tbs khus khus
For the curry:
1 big onion diced,
3 tomatoes cubed,
2tsp ginger garlic paste,
4-5 green chilies(cut lengthwise)
3 tbs oil,
salt to taste
Method:

• Wash the mutton throughly and marinate using the ingredients under marinating.keep it refrigerated for about an hour.
• In a heavy bottomed pan heat oil and add green chilies and onions and saute them till the onions are translucent.
• Add ginger garlic paste and fry well.
• Add the marinated chicken and cook for few minutes.
• Add the onions and pressure cook the whole thing till the mutton is cooked(about 5 whistles).you can also cook in the pan but be sure keep it on low flame and cook till the mutton is well done.
• Once the mutton is cooked add the masala powder(grind the ingredients under masala .You can make into paste by adding little water) and cook till the whole thing to desired consistency.
• Serve hot with rice or roti.

dhum aloo --- curried baby potatoes

Potato is one of the most versatile ingredient I know of. Dhum aloo is a vegetarian gravy curry made with baby potatoes .When ever I pass by the potatoes in veggies Aile I can hardly resist picking them up.I mean who can ....???they are soo cute and especially when you can make an awesome mouth watering curry

Ingredients:

15 baby potatoes,

2 medium tomatoes boiled and pureed,

2 tsp ginger garlic paste,

1 cup plain yogurt blended,

1 onion diced,

2-3 green chillies,

1tsp red chili powder,

1tsp garam masala powder,

turmeric powder,

2 bay leaves,

salt to taste,

oil for frying.

Method:

• boil potatoes ,peel and prick them with fork .
• Heat oil in a heavy bottomed pan and shallow fry the baby potatoes and keep them aside.
• Take 2 tbs oil in a pan (or take away excess after frying potatoes) and add bay leaf ,green chillies,turmeric powder and onions.
• Once the onions become translucent add ginger garlic paste and fry.
• Add the pureed tomato and cook for 1 min.
• Add the salt,red chili powder and garam masala and blended yogurt.
• Mix well and add little water if needed.
• Now add the baby potatoes to the gravy and let then cook on low flame for about 10 minutes.It is important to cook on low flame so the baby potatoes take up spices.
• Turn off when desired thickness is reaches and garnish with coriander and serve hot.

Going nuts over ....Cashew nut curry

When I read about the event in Poornima's blog I was transported to my childhood days.This cashew curry is an authentic dish that is made in green belt of Andhra pradesh(godavari dt).

Before getting into the recipe I should say something about cashewnut.

We all know it is a kidney shaped fruit attached to cashew apple(the pulpy part).But before the cashewnuts are fully developed they are green in color.The cashew nuts we get are from the matured seed but the curry I 'm writing about is usally made from immature(green) cashew seed.

My mom used to make curry from these seeds.It's absolutely delicious and rich. But the availabily is so less...that we can get those seeds only for a few weeks. I can never get enough of it....miss it soo much..:( Ok....for my version I used the regular cashews soaked overnight.

This is going to the event let's go nuts-cashewnuts hosted by poornima and Aquadaze

Ingredients:

1 cup cashewnuts ,

2 medium onions,

2 ripe tomatoes,

3-4 green chillies,

2 tsp ginger garlic paste,

1tsp red chilli powder,

1 tsp garam masala,

salt to taste,

coriander chopped

seasoning:

1tbs oil,

1tsp urad dhal,

1tsp mustard seeds,

1tsp cumin,

few curry leaves,

1/2 tsp turmeric

Make it like this:

• soak cashew nuts in water overnight.
• In a heavy bottomed pan heat oil and do the seasoning with urad dhal,mustard seeds,cumin,curry leaves in order.
• Add onions and turmeric and fry till the onions are translucent.
• Add diced tomatoes and salt and cook for 3-5 mins with lid on .Stir occasionally.
• Once the tomatoes are cooked add red chili powder and mix well.
• Add the cashew nuts (washed) and cook with lid on on low flame.Add little water if needed.
• Once the cashews take in the gravy nicely add garam masala powder and cook for about 1 min.
• garnish with coriander and serve with roti or rice.

Got the cashew nut picture here

Majjiga pulusu --- vegetables cooked in blended plain yogurt

Majjiga pulusu is one of authentic Andhra foods along with gongura pachadi,guttivankaya ,gaarelu,pulihora (list goes on...)... Everyone has their own way of making majjiga pulusu.Here is one way that's pretty easy to make and tasty (that's why I'm attracted to it..:) ) It's very delicious and nutritious (calcium rich)dish.Traditionally vegetables like bottle gaurd ,egg plant,okra are used but I also use bll pepper ,carrots and tomatoes

Ingredients:

3 cups plain yogurt blended(sour one is best)

2 cups bottle gaurd /sorakai peeled and cut into 1"pieces

5-10 okra cut ,

3-4 Indian egg plant cut into 4 pieces,

1 medium tomato,

10 green chillies,

1 medium onion cut into 1" pieces,

1tsp turmeric powder,

2 tsp channa dhal/chick pea flour,

1tsp toor dhal,

1tsp mustard seeds,

1tsp fenugreek seeds,

1tsp cumin seeds,

few curry leaves,

salt to taste,

1tbsp oil.

veggies I used today

Method:

• heat oil in a heavy bottomed pan and do the seasoning adding fenugreek seeds, toor dhal,mustard,cumin seeds and curry leaves in order.
• Add green chillies ,onions and turmeric powder and cook till the onions sweat.
• Add the vegetables except tomato and add salt and let it cook with lid on occasionally stirring.
• Once the veggies are cooked add tomatoes and cook for 2 mins.
• meanwhile mix besan in 2tbs water to make a thick paste and add it to blended yogurt and mix well.Add water if necessary (consistency should be somewhat like creamy tomato soup).
• Add this mixture to the cooked veggies and stir well.
• Bring it to boil stirring occasionally or else it will curdle.
• Cook for about 5 mins till it thickens and garnish with coriander.

Aratikai masala curry...fried plantains cooked in spicy sauce

This is one of the recipes that is passed to me from my mom.Even though the procedure is little lengthy I think it is worth as it turns the very ordinary plantain curry to an awesome curry worth for a gathering.

Ingredients:

2 plantains,

1 medium onion,

2-3 green chillies,

2 medium tomatoes diced,

1 tbs ginger garlic paste,

1tsp garam masala,

1 tsp red chili powder,

1 cup tamarind juice or 2 tsp tamarind paste,

1 tsp urad dhal,

1tsp mustard seeds,

1tsp cumin seeds,

curry leaves few,

1tsp turmeric powder,

oil for frying,

salt to taste

recipe:

• Peel off the plantains and slice them into thin round pieces.
• Add salt,chili powder, turmeric powder and tamarind juice and let it sit for a while.
  

• heat oil and shallow fry the plantain pieces.Save the tamarind juice. In another pan do the seasoning using urad dhal,mustard seeds and cumin seeds and curry leaves.



• Add the green chillies and minced onion and fry till the onion becomes golden brown.
• Add ginger garlic paste and fry for 2 mins.
• Add the tomatoes and salt and cook with lid on .(note that you will have salt in the tamarind juice we are going to add later)
• Add the saved tamarind juiced saved after frying the plantain pieces and cook for 2 mins.

• now add the fried plantain pieces and garam masala and cook till the gravy thickens.


• Serve hot with rice.

chole masala-- Boiled chick peas in spicy curry sauce

Chole is a North Indian (punjabi)vegetarian dish made with chick peas in a spicy curry sauce.I have tried out many chole recipes in past but I couldn't get the great taste.I got this recipe from one of my North Indian friend who makes absolutely mouth watering Chole.So let's dig in.

I'm reposting this recipe for the event My Legume Love Affair - Ninth Helping (MLLA9)hosted by Laura (click for laura's blog)and created by Susan (link to event)

Ingredients:

2 cups chick peas (soak them for about 6 hrs)( you can also use canned chick peas),

2 tomatoes (boil and puree in blender),

1 medium onion (make paste),

1 small onion diced,

1/2 tsp turmeric powder,

1tsp red chili powder,

2 tsp ginger garlic paste,

2-3 tsp chole masala powder(available in Indian food Aile),

2 bay leaves,

1 inch cinnamon stick,

3-4 cloves,

1tsp sugar,

2 tbs oil,

salt to taste

recipe:

• Boil the soaked chick peas.You can add baking soda to chick peas while boiled if they are not soaked well.
• In a heavy bottomed pan add oil and add bay leaf,cinnamon and cloves.
• Add diced onion and saute.Once they are translucent add the onion paste and fry.
• Add ginger garlic paste and cook for 2 minutes.
• Add the pureed tomato ,turmeric powder and salt.Keep the lid and cook for 2-3 minutes.
• Add chili powder and chole masala and cook for about a minute.
• Add the boiled chic peas and add some warm water in order to get more gravy.
• Add 1tsp sugar and cook till the gravy thickens.
• Garnish with coriander and serve hot woth rotis or puris.

Note : If you are using boiled chick peas you don't need to boil so much as they become tender easily

Tomato pulusu--Hot and spicy cousin of tomato soup

This is an authentic recipe passed on to me from my mom. I always get very good feedback whenever i make this recipe and especially it's big hit with the kids.I love tomatoes for their taste,color and nutrients.So try out this one and you won't be disappointed.

Ingredients:

6 large tomatoes,

5-10 green chillies diced,

1tbs ginger garlic paste,

1tsp garam masala,

1 onion ground...(I use the pulse button in Indian mixer so that it don't become fine paste),

tamarind extract(soak tamarind about lime size and extract the juice...adjust the quantity if the tomatoes are tangy),

pinch of turmeric,

1tsp sugar,

1tbs oil,

salt to taste

recipe:

• Boil the tomatoes and puree them in a blender.(make sure they are cold before you blend or else it makes the lid pop while blending.


• In a heavy bottomed pan add oil and add green chillies,turmeric and onion.


• cook the onion till the oil separates and add ginger garlic paste and cook for 2-3 minutes.


• Add pureed tomato to the onion paste and cook.


• Add tamarind juice to it and bring to boil.Then simmer it and cook it for about 10 minutes.


• Add garam masala,sugar and cook for 2 minutes and add cilantro(coriander).


• serve hot with plain rice.

Note: Use red ,ripe tomatoes for this recipe which brings real color for this recipe.

Bagara Baingan (stuffed eggplant curry)

I can't even imagine posting this recipie for my first post. Actually i used to

hate eggplant as a kid but later on i developed soft corner for guttivankaya koora alias stuffed egg plant.I always make this espicially when i need to make vegi special ( it's always hard for me to make special vegetable dishes).

Ingredients:

• Indian eggplant -- 10 (medium sized)



• onions --- 2 medium



• tomatoes -- 2 medium sized(boiled and pureed)



• green chillies -- 4



• oil ---as needed



• ginger garlic paste -- 2 table spoons



• turmeric--1/2 teaspoon



• chilli powder--1to 2 tea spoons(according to your spice level)
  

for the masala paste:

• groundnuts -- 4 table spoons (roasted)



• coriander seeds--3 tablespoons



• cumin seeds -- 2 tablespoons



• fenugreek seeds--2 tea spoons



• sesame seeds -- 1 table spoon



• kaskas/poppy seeds -- 1 table spoon



• coconut -- 2 table spoons(grated)

This is how i make it

1. Slit the egg plant/baingan length wise into 4 sections without cutting off the green part



2. first roast the groundnuts/pea nuts and let them cool



3. Roast coriander seeds,fenugreek seeds ,cumin seeds,sesame seeds,kas kas one after other to avoid burning



4. Now add grated coconut to the roasted seeds and grind them adding little water.you can first powder the groundnuts separately and then grind all of them to make a fine paste.



5. In a heavy bottomed pan add oil and shallow fry the egg plants.keep turning them so that they are cooked evenly on all sides.



6. Remove the eggplants and keep aside.



7. Add green chillies ,onions to the oil (at this point you may add li'l bit more oil if you need)



8. Once the onions become translucent add ginger garlic paste,tomato paste and cook for few minutes.



9. Add red chili powder to it and add 2 teaspoons garam masala powder.



10. Now add the grinded masala paste and let it cook.Add a cup of water to it and carefully place the roasted eggplants in the pan.



11. Cook the whole thing on medium flame for few minutes checking occasionally.



12. Once it is done garnish with coriander and serve
    

Goes well with veg pulav or rotis