MASALA CURRY

Channa masala

Soak 100g channa dal for 8 hours and steam in a pressure cooker until it is overcooked.Grind a tomato,1 onion,few coriander and mint leaves, 1 tsp cumin seeds.Heat 2 spoons of oil and add a cup of chopped onions and the ground mixture.Add salt to taste, 1/4 tsp red chiili powder and the steamed channa dal and fry until everything mixes well. Add a tsp odf garam masala powder and a bunch of fresh coriander leaves. Place a piece of lime with it while serving.

Mattar paneer Masala

Milk-5 cups Shelled green Peas-1/2 lb Onions-2 Tomatoes-3 Green pepper-3 Chilly powder-1/2 tsp(alter to one's taste) Corriader powder-1 tsp Coconut Extract-1 cup Chopped Ginger-1 tsp Chopped Garlic-1tsp Cloves-2 Cinnamon-1 Cardamom-2 Soy sauce-1/2 tsp Oil for frying Salt to taste Chopped cilantro-1 tbsp Lemonjuice-1 tbsp
Heat milk twice,add the lemon juice, curd will be seperated. Tie the curd in a muslin cloth. After the curd is out of moisture, flatten it and cut into paneer cubes, deep fry in oil to golden color and keep it aside. Grind Chopped Ginger,Chopped garlic,Cloves,Cinnamon,Cardamom to a paste. In a sauce pan, heat 1 tbsp oil, add the chopped onion, ground masala, green pepper, tomatoes,chilly powder,corriander powder and fry well. Add peas, salt,soy sauce, coconut extract and cook till the peas are tender and gravy starts thickening. Stir in the fried paneer and boil for 5 minutes.This is an ideal side dish for rotis.

Plaintain flower curry

Take the outer cover of the plaintain flower and remove a bunch of florets at a time. Hold them in hand and brush on top of the bunch. This will make the stamens visible. Remove the stamens only and cut the bunch into small pieces. Soak them in water mixed with curd & turmeric (otherwise it becomes black very soon). steam it in a pan using water. When half-cooked you may add salt. Once cooked, drain the excess water and set aside. Take 2 tablepoons of oil in a pan, add mustard. once it splatters, add urad dal and 1 red chilli and asafoetida. add the drained plaintain flower and fry for about 7-8 minutes. add grated coconut and fry for a minute.

Palak Paneer

Boil palak with 3 green chillies , 1/2 onion , salt , 1/2 tsp ginger garlic paste , 1/2 tsp turmeric . cool and grind it . Now take a pan add oil then addsome cumin seeds , mustard seeds , 2 dry red chillies . allow to splutter add in palak paste , 1 glass of milk and mix well. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Drain on a paper towel and add to the palak mixture . boil for a few min and serve with hot parathas or puris

Stuffed Capsicum

small sized capsicum - 1/4 kg, toor dal - 1/2 cup, gram dal - 1/2 cup, salt - 1/2 tsp, asafoetida - a pinch.
Soak gram dal and toor dal for an hour. Add 3 whole red peppers, salt, asafoetida and grind into a coarse paste.
Remove the inside portion of the capsicum to make it hollow. Stuff the ground paste inside the hollow capsicum. Place the capsicums in a vessel and inside a pressure cooker and boil. Add 2 tsp of oil in a fry pan, add mustard seeds and slightly roast the boiled capsicums.

Potato spicy curry

Ingredients: Potato - 1/2 k g, Red chilli- 4, Ginger- 2 small piece, Garlic- 3 piece, Urud dal,mustard seed,salt,oil- req, Coriander leaves,curry leaves- req
Method: Boil the potatoes & make it to small pieces. Grind ginger & garlic to a fine paste. In pan use 4 tsp of oil & add mustard seeds, urud dal & red chilli, when it pops ,add potato, paste of ginger,garlic,chopped corainder leaves,salt,pinch of turmeric powder.Allow it to boil in medium heat for 10 mins.You can add karimasala little for better taste. It is a good side dish for all rice items.