Topic started by Prema (@ lan-202-144-95-243.maa.sify.net) on Thu Aug 14 07:13:45 .
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I know only about making a gravy with Onions and Tomatoes. This is especially for Rotis. Can anyone help?

Responses:

• From: piya (@ 213.78.88.153) on: Mon Aug 18 04:58:07 EDT 2003
  
  BABY POTATOES IN SPICY GRAVY
  Ingredients:
  
  For the curry:
  1/2 kg baby potatoes, boiled & peeled
  3 tbsp lemon juice
  Few curry leaves
  1/2 cup ghee or butter
  Salt to taste
  For the masala paste:
  2 tbsp coriander seeds
  2 tbsp poppy seeds
  2 small onions, chopped
  1" ginger
  1/2 cup grated coconut
  6-8 cashew nuts
  2-3 green chilies
  2 tsp red chili powder
  6 garlic cloves
  1/2 tsp cumin seeds
  1/4 tsp mustard seeds
  1 tsp turmeric and curry powder
  1/2 tsp garam masala
  Method:
  1. Mix the ingredients of masala paste and blend to fine paste.
  2. Heat ghee in a pan, fry the ground paste and curry leaves.
  3. When it starts giving a sweet aroma, add lemon juice and mix in the boiled potatoes.
  4. Fry for few more minutes, add 3/4 cup water and simmer for 10 minutes.
  5. Serve hot with any fried rice.
  
  
• From: piya (@ 213.78.88.153) on: Mon Aug 18 04:58:56 EDT 2003
  
  BAINGAN MASALA
  Ingredients:
  1/2 kg small long-shaped brinjals (baingan)
  2 onions, chopped
  6 tomatoes, chopped
  1 small garlic clove
  Salt & black pepper to taste
  1 tsp cumin Seeds
  1 tsp red chili powder
  1/4 tsp turmeric
  1/2 cup methi leaves (fenugreek)
  2 sprigs curry leaves
  Oil for frying
  1 1/2 tsp vinegar
  4 tbsp ghee or butter
  Method :
  1. Cut brinjals into half from the middle and fry them in oil.
  2. Brinjals are not to be fried for long, so take them out and keep aside.
  3. Take some ghee in a pan and put in chopped onions, garlic, cumin seeds, methi leaves, curry leaves, salt & black pepper to taste, red chili powder and turmeric.
  4. Fry for 2-3 minutes and put in fried brinjals and chopped tomatoes
  5. Put in a little of water to make gravy and let it simmer for 10-15 minutes, until the gravy gets thickened.
  6. Add vinegar to it and keep it for a while before serving
  
  
• From: Piya (@ 213.78.88.153) on: Mon Aug 18 04:59:23 EDT 2003
  
  CAPSICUM MASALA
  Ingredients:
  250g capsicum, cut into two pieces each
  2 tsp coriander seeds
  25g sesame seeds
  25g peanuts
  25g grated dry coconut
  1 tsp chili powder
  1/4 tsp mustard seeds
  1 bunch curry leaves
  A pinch of fenugreek seeds
  50g tamarind
  75g oil
  Salt to taste
  Method:
  1. Roast coriander seeds, peanuts, sesame seeds, dry coconut until golden color without any oil. Cool and blend to a smooth paste.
  2. Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for a minute. When they splutter, add capsicum, fry for a while and remove.
  3. In the remaining oil, fry the ground paste until the oil separates.
  4. Then add chili powder, tamarind water, salt and cook until the gravy thickens.
  5. Now add fried capsicum to the gravy and remove from heat.
  6. Garnish with coriander leaves.
  
  
• From: Piya (@ 213.78.88.153) on: Mon Aug 18 04:59:59 EDT 2003
  
  CAULIFLOWER KORMA
  Ingredients:
  2 lbs. culiflower, cut into florets
  1 large onion, cut into cubes
  3 medium tomatoes, cut into cubes
  1 tsp. red chili powder
  1 tsp. coriander seeds
  1/2 tsp. cumin seeds
  1/4 cup vegetable oil
  1/2 cup yogurt
  1 cardamom
  3 whole cloves
  3 tsp. ginger-garlic paste
  1/4 tsp. turmeric powder
  Salt to taste
  10 curry leaves
  1 fistful coriander leaves
  3 tsp. poppy seeds or khus khus seeds
  Method:
  1. Powder together cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
  2. Mix onion and tomato pieces and grind to a smooth paste. Keep aside.
  3. In a large dish, add the above paste and powder, ginger-garlic paste, red chili powder, turmeric, salt, yogurt and cauliflower florets. Mix well and keep aside.
  4. In a deep non-stick skillet, heat oil, add curry leaves and coriander leaves. Immediately add the above cauliflower mixture and fry for five minutes on high heat.
  5. Now reduce the heat to just below medium and add one cup of water, stir and cover. Cook until the sauce thickens. Serve hot with any kind of rice, paratha, dosa and puri.
  
  
• From: Piya (@ 213.78.88.153) on: Mon Aug 18 05:01:01 EDT 2003
  
  KASHMIRI DUM ALOO
  Ingredients:
  500gms small potatoes
  1 1/2 cup yogurt
  1/2 tbsp gram flour (besan)
  1 1/2 tsp chili powder
  4 green cardamoms
  1/2 tsp dry ginger powder
  3/4 tsp fennel seed powder
  5 cloves
  2 cinnamon sticks
  Oil for frying
  Method:
  1. Grind together the cardamoms, cloves and cinnamon sticks. Put aside until for further use
  2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 times with thin wooden toothpick.
  3. Heat oil in a pan, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.
  4. To the yogurt, add salt, gram flour and 1 cup of water. Whisk well until smooth.
  5. Reheat 4 tbsp of the same oil in another pan. Add red chilies, cardamoms and fry for a minute. Remove from the flame, allow to cool and then pour into the yogurt, stirring continuously. Return to the flame and bring to a boil.
  6. Now add potatoes to the yogurt mixture along with ginger powder, fennel powder and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot with plain rice or pulao rice.
  
  
• From: latha rajaram (@ 62.215.3.37) on: Thu Aug 21 01:29:28 EDT 2003
  
  Hi prema
  I am latha from kuwait. I want to make friend with u. Can u please tell me ur email address.Bye .
  
  latha. ,
  
  
• From: Prema (@ lan-202-144-95-243.maa.sify.net) on: Thu Aug 21 03:09:37 EDT 2003
  
  Priya, Thanks for all the recipes. I will try them.
  
  
• From: Piya (@ 213.78.95.87) on: Thu Aug 21 08:02:40 EDT 2003
  
  You are welcome, Prema
  
  

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