GRAVY ITEMS FOR CHAPATHI

BHINDI MASALA
Bhindi also known as Lady Finger 1/2 kg 
Tomatoes 4 (medium)
Onions 2 (large) Green chillies 2
Red and yellow bell pepper
Garam Masala 1 Table spoon
Red chilli powder 1 tsp.
Oil 4 Table spoons
Chopped Coriander leaves 1/2 bunch
Salt to taste

 METHOD"

Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. Keep separately. splutter cuminseed,mustard,onion,chilli,tomato,red  yellow pepper and  curry leaf together. after sauce it out add the bhindi with this. to this add garam masala powder and chilli powder. Keep on heat for two more minutes and then remove the pan. Sprinkle some more garam masala on top .Garnish with coriander leaves and serve hot

  EGG PLANT GRAVY
3 Normal size egg plant - cut into pieces
Red bell pepper - 2
onino chopped
tomato - 1
green chilli - 4
chilli powder
or sambar powder - 3 teaspoon
pepper powder - 1 teaspoon
Mustard and
Garlic minced

 Procedure: Pour the oil in a pan. Splutter the mustard,minced garlic,chopped oninon,tomato,red bell pepper and green chilli. After fry all the things add the egg plan. if it is cooked properly add chilli powder. fry all the things together. before turn off the stove add a bit of pepper. garnish with coriander.(It is suitable to eat with chapathi)
. 

MALAI KOFTA:

Its a  dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with chapathi,nan and pulav rice side dish.


INGREDIENTS I USED:

FOR KOFTA;
baked potato (shreded)
paneer(shreded)
chilli powder
salt


Mix all the ingredients together make it like a small balls and fry it in a little oil.keep it aside.

 

FOR SAUCE:

• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1/2 tsp red chilli powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala OR chana masala

METHOD:
First heat the 3 tbsps of oil in a deep pan and fry the onions till light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders. Add this paste back into the pan and fry till the oil begins to separate from the masala. Add the nut paste and fry for another 2-3 minutes.Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes. Turn off the gas and sprinkle the garam masala or chana masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.Then serve hot for chapathi or pulav rice.

METHI PANEER MASALA GRAVY(KADAI PANEER)

INGREDIENTS I USED:

Paneer cubes
kasuri methi
Fried onion pieces
Tomoato
Tomato puree
Dhaniya powder
Chilli powder
Garam masala powder
Clove and cinnamon
Ghee or oil

METHOD:

Soak the paneer cubes in water and keep it in microwave for 1min. Drain the water,fry the paneer cubes and keep it aside.


In a sauce pan, fry the clove, chinnamon and kasuri methi in ghee or oil. Fry the onion and keep it aside. Grind the onion,tomato,chilli powder,dhaniya powder,tomato puree and garam  masala together. (dont add water,tomato water is excess enough to make a thick gravy)Mix all this in pan. stirr well till the masala smell goes off. Now add the fried paneer into the above mixture. Keep it in the fire for 5 min. Then turn off the flame.serve hot with chapathi.




NAVARATHNA KURUMA


INGREDIENTS I USED
Shreded Coconut
Fennel seeds
Garlic pods - 4
Ginger minced
Chilly powder - 1 tablespoon
yoghurt cream - 2 table spoon
VEGETABLES:
Paneer
Potato
Beans
Carrot
Peas
Corn
Cluster bean
Bell pepper
Cucumber
cauliflower

METHOD:


Heat a pan with oil. Fry the clove,cinnamon,garlic pods and curry leaf together. To this add all the baked vegetables and paneer with that. Close the pan and keep it for 5 min. Grind the cocount with garlic pods,ginger,fennel,chill powder,and cream. Add all this mixture to vegetables.stirr well till the masala smell goes off..keep it in flame for 5 minutes. Serve hot.