Kathirikkai/Eggplant Curry

INGREDIENTS:
Kathirikkai/Eggplant - 3
Onion - 1/2 cup
Tomato - 2
Garlic - 5 Pods
Turmeric Powder - 1/2 TSP
Chilly Powder - 1.5 TBSP
Coriander Powder - 3/4 TBSP
Garam Masala - 1 TSP
Coriander leaves - for garnishing
Salt - as per taste

SEASONING:
Sesame Oil - 2 TBSP
Musturd Seeds- 1 TSP
Chana dal - 1 TBSP
Urad dal -1 TBSP
Dry red Chilli -2
Curry leaves - 1 String
Hing - a pinch

HOW TO COOK?
In a 2 liter pressure cooker, add 2tbsp of water followed by chopped onion, tomato, kathirikkai/eggplant, garlic, turmeric, chilli powder, coriander powder, garam masala and salt as per taste.
Pressure cook it in medium high for 3 whistle.

Heat the seasoning pan and add some oil followed by all the seasoning ingredients. Fry them until they are aromatic and golden brown.

Add the seasoning to the pressure cooked kathirikkai/eggplant curry with some finely chopped coriander leaves.

Enjoy the curry with Chapati or Dosai..

Curry Leaves Cilantro Paneer

INGREDIENTS:

Curry leaves - 1 String.
Onion - 1/2 (thinly sliced)
Coriander Powder - 1 TBSP
Turmeric Powder - 1/2 TSP
Paneer - 1.5 Cups (cubed)
Oil- 1 TBSP
Salt - As per taste

TO MAKE THE CURRY PASTE: 

Cinnamon - 2 inch stick
Cloves - 4
Cumin - 1 TBSP
Fennel - 1/2 TBSP
Pepper - 1/2 TBSP
Garlic - 5 Pods
Ginger  - 1 Inch
Green Chili - 3
Onions - 1/2
Curry leaves - 1 Cup
Cilantro - 1 Cup
Coconut - 1/4 Cup (grated)
Peanuts - 1/2 Cup (roasted)
Oil - 1 TBSP

HOW TO COOK?

In a pan add oil, once hot add the cinnamon, cloves, fennel, cumin, pepper and saute for a 30 seconds.
Now add the diced onion, ginger, garlic, green chili and saute till onion turns translucent.
Then  add the curry leaves & chopped cilantro cook for another 3-5 minutes.
Turn off the cook top and add the grated coconut, roasted peanut. Mix well.
Let it cool and grind it to fine paste.
In the same pan, add oil. Once hot add string of curry leaves and thinly sliced onions.
Saute till onion turns translucent and add turmeric, coriander powder, grounded paste and  1 cup of water plus salt per taste.
Let it come to boil. Now close the pan and cook for another 10 minutes in low flame, till oil starts to separate from the gravy.
Add the paneer and cook for another 3-5 minutes in a low flame.
Enjoy the curry with chapati or dosa.

TIPS: For store brought paneer, in a bowl  pour 1.5 cups of hot water and add the cubed paneer. Let it sit for 10 minutes. This will make the paneer soft. 

TOFU CURRY

TOFU CURRY

INGREDIENTS:
Red Bell Pepper - 1/2
Yellow Bell Pepper - 1/2
Carrot - 1
Zucchini-1
Chilly Powder - 1&1/2 TBSP
Coriander Powder - 1 TBSP
Turmeric Powder - 1 TSP
Basil leaves - 2 TBSP roughly chopped
Coconut milk - 1 can
Tofu - 1
Salt

MARINATION FOR TOFU:
Oil - 1 TBSP
Turmeric Powder - 1/2 TSP
Chilly Powder - 2 TSP (as per your taste)
Garlic - 2 Pods finely shredded
Salt

GRIND TO PASTE
Onion - 3/4 cup(diced)
Garlic - 4 Pods
Ginger - 1 inch
Green Chili - 2

HOW TO MAKE:

Squeeze the excess water in tofu and cut into small cubes.
Marinate it with Turmeric powder,Chilly powder, finely shredded Garlic, Oil and Salt for 10 minutes.
Bake it at 400`F for 15-20 minutes until you get the golden brown or crispy outer or roast it tawa.
Cut Zucchini into half circle and bake it for 10 mins at 400`F and keep it aside.

Heat the pan,add coconut oil.Once hot add carrot(cut into half circles), saute it for 2-3 minutes.
Followed by sliced yellow and red Bell Pepper, saute it for 3-4 minutes.
Now add Turmeric,Chilly,Coriander powder,Salt and saute it for 1 minute.
Add the ground paste(Onion,Garlic,Ginger,Green Chili),cook till the raw smell goes.
Now add Coconut milk and let it come to boil.
Add chopped Basil leaves,followed by baked Tofu and baked Zucchini.
Cook it in low flame for 5 minutes.

Tofu Curry is ready to eat.

PANEER BUTTER MASALA

INGREDIENTS:

Paneer- 1cup (Diced into cubes)
Chilly powder- 1 tspn
Coriander powder- 1 1/2 tspn
Tomato-1(Grind it paste without adding water)
Ketchup-1 tbspn
Dry Methi Leaves- 1 tspn
Fried Onions- 1/4 cup
Ginger Garlic paste- 1 tbspn
Milk- 11/2 cups
Butter- 2 tbspn
Red color- 1 pinch
Salt

HOW TO COOK?

In a vessel, add Chilli powder,Coriander powder,Tomato paste, Tomato Ketchup, Dry Methi leaves and with these add little by little 3/4 cup of milk. And keep the mixture aside.
Heat the pan and add butter, once melted add ginger garlic paste and fry till raw smell goes.
Add the fried onions in pan, mix for few seconds.
Now pour the mixture in the pan, give a stir and close the lid, cook for 3-4 minutes in low flame.
Add salt to the gravy and stir for 2-3 minutes.
Now add the remaining milk little by little(if not it will curdle) and mix continuously.
Add the paneer(i shallow fried the paneer with 1/2 tbspn of oil,but not necessary)
Cook for another 4-5 minutes.
Serve it with roti/naan.

EGG CURRY

INGREDIENTS

Egg(hard boiled)-2
Onion-1(finely chopped)
Tomato-1&1/2(finely chopped)
Ginger garlic paste-1&1/2 tablespoon
Sakthi chicken masala-1&1/2 T.spoon
Paprika-1 T.spoon
Coconut milk-1/2 cup
Chopped coriander(for garnishing)
Cloves-2
Bay leafs-1
Cinnamon- 1(1 inch)
Fennel- 1/2 T.spoon
Oil
Salt

HOW TO COOK?

Heat oil in the pan add cinnamon,cloves and bay leaf followed by fennel seed.
Add onions, saute till they are translucent and add ginger garlic paste,cook it for 10 minutes.
Add tomato,cook till they are soft and mashed completely with onions(kinda paste).
Add sakthi chicken masala and paprika powder(little water if it is dry).
Add the coconut milk and cook for 3-4 minutes.
Add the boiled egg,garnish it with coriander leaves.

CHICKEN CURRY WITH CAPSICUM

INGREDIENTS

Chicken- 1/2kg(Boneless Skinless cut into small pieces)
Capsicum-1(sliced)
Onions-1(sliced)
Tomatoes-2(chopped),1(to grind)
Ginger garlic-2 tb.spoon(minced)
Turmeric powder-1/4 t.spoon
Chilly powder-1 t.spoon
Garam masala powder-1/2 t.spoon
Dry mango powder-1/2 t.spoon
Coriander leaves
Salt
Oil

DRY ROAST

Coriander seeds-2tb.spoon
Dry red chillies-2 to 3
Fenugreek seeds- 1/4 t.spoon

HOW TO COOK?

Dry roast coriander seeds,fenugreek seeds,dry red chillies and grind them.
Heat oil in the pan and add sliced onions, sauté till they turn light golden brown.Add minced ginger garlic cook till you get rid off raw smell.
Add tomatoes cook till it turns soft.Now add the ground masala(coriander seeds,fenugreek seeds,dry red chillies).Cook for 2-3minutes.
Add the chicken pieces and cook for 2-4 minutes, then add turmeric powder,chilly powder,dry mango powder and give a stir.
Cover the pan and cook the chicken.
Meanwhile grind one tomato in a blender and add when chicken is 3/4th cooked.And add the sliced capsicum,chopped coriander.Stir well.
Add the garam masala powder.Cook until chicken is done.

MUTTER PANEER

INGREDIENTS

Paneer-1 cup(small cubes)
Green Peas-1 cup
Onion-1(finely chopped)
Tomato-2(finely chopped)
Turmeric powder-1/4 t.spoon
Chilly powder-3/4 t.spoon
Cumin powder-1 t.spoon
Coriander powder1 t.spoon
Ginger garlic paste-1 1/4 t.spoon
Cashewnuts-4 to 5
Green chilly-2(finely chopped)
Cumin seeds-1/2 t.spoon
Coriander leaves(finely chopped)
Dry fenugreek leaves-1 t.spoon
Whole garam masala(cardamom,cinnamon,bay leafs,star anise, cloves)
Salt
Oil

HOW TO COOK?

Heat oil in the pan, add cashews and fry till they turn light brown.Add onions saute till they turn light brown.
Add turmeric and ginger garlic paste, saute till they are done.Add tomatoes, cook for 4-5 minutes(medium heat).Cool this mixture and grind it into paste.
Heat oil in the pan ,add whole garam masala,cumin seed and green chillies.Saute for few seconds and add the blended paste.
Add cumin powder,chilly powder, coriander powder and bring it boil for 20 minutes in medium heat(add water if required).
Add dry fenugreek leaves, cook for 30 seconds and add green peas, simmer it cook for 3-4 minutes.
Meanwhile heat 2 table spoon of oil in a pan and shallow fry the paneer( Optional,I prefer to do this).
Add the paneer to the gravy cook for 5-7 minutes(low heat).
Garnish with coriander.

KASHMIRI CHICKEN

INGREDIENTS

Chicken- 1/2 kg
Tomato- 3/4 kg
Ginger Garlic paste- 2 spoon
Turmeric powder- 1/4 spoon
Chilly powder-3 spoon
Green chilly- 5-6
Curry Leaves-1/2 cup
Oil
Salt

HOW TO COOK?

Cut the chicken into small pieces.
Grind the Tomato, with that add Ginger Garlic paste, Turmeric powder, Chilly powder, Salt.
Marinate the Chicken with this masala, set it to rest for 2 hours.
Heat the pan, pour 1 table spoon of oil and put this marinated chicken cook in high flame for 2 minutes.
Cover the pan and cook until the chicken is ready.
Pour 2 table spoon of oil, once the oil is hot add the sliced green chilly and curry leaves.
Add this to the chicken curry.

CHICKEN CURRY2

INGREDIENTS

Chicken-1/2kg(Boneless)
Onion-2(finely chopped)
Tomato-2(finely chopped)
Ginger garlic paste-1/4 spoon
Green chilly-2(finely chopped)
Fennel seeds-2 spoon(crush it)
Chilly powder-11/2 spoon
Sakthi chicken masala-1/4 spoon
Turmeric powder-1/4 spoon
Curry leaves
Oil-4 tablespoon

HOW TO COOK?

• Heat the pan, pour oil.Once the oil is hot add onions and crushed fennel seeds
  
• Add ginger garlic paste and stir it,then add green chillies and curry leaves.
  
• Saute this till onions are done.
  
• Add tomato cook for 4-5 minutes.
  
• Add chicken,give a stir and add chilly powder,turmeric powder,sakthi chicken masala powder.
  
• Mix well and cook this in slow heat for 1/2 an hour or till the chicken is cooked, with closed lid.(Stir in between).
  

CHICKEN CURRY

INGREDIENTS

Chicken - 1/2 kg
Onions - 1 1/2 (large)
Tomato -1 1/4
Ginger garlic paste -1 1/2 tablespoon
Green chilly -2 (finely chopped)
Turmeric powder -1/2 teaspoon
Chilly powder -2 table spoon
Coriander powder -1 table spoon
Cumin powder -1/2 table spoon
Pepper powder -1 table spoon
Sakthi Chicken masala powder -1 tablespoon
Coconut milk - 1 cup
Salt

FOR SEASONING

Cardamom pods -1
Cinnamon stick -2 (1 inch)
Whole cloves -2
Star anise -1
Cumin seeds -1/2 teaspoon
Oil- 3- 4 tablespoon

HOW TO COOK?

• Heat the pan with oil and add the seasoning items, once its cracks out add finely chopped onions saute till translucent.
  
• Add Turmeric powder, Ginger garlic paste, Green chilly fry for few minutes and add chopped tomato fry for 2 minutes.
  
• Add chilly powder,coriander powder, cumin powder, 1/2 table spoon pepper powder, chicken masala powder and salt, Give a stir and cook for 2 - 3 minutes.
  
• Add Chicken and stir well. Close the lid and cook in slow heat.
  
• Once the chicken is 3/4 th cooked add the coconut milk and remaining pepper, stir well cook until chicken is done.
  
• Garnish with coriander leaves.
  

RAJMA MASALA

INGREDIENTS

Red kidney beans -1 cup
Onion -1(finely chopped)
Tomato-3(finely chopped)
Ginger garlic paste- 1 spoon
Green chilly-5(finely chopped)
Chiily powder- 1/2 spoon
Coriander powder -3 spoon
Cumin seeds- 1 spoon
Gram masala
Butter
Salt
Oil


HOW TO COOK?

• Soak Red kidney beans for 2 hours and pressure cook it.
  
• Heat the pan with some oil, add cumin seed after it cracks out add onion and fry for few minutes.
  
• Add Gram masala powder, ginger garlic paste fry till the raw smell goes.
  
• Add some water(you can use pressured cooked bean water) and add Coriander powder, mix well.
  
• Add chopped tomato and green chilly. Close the lid and cook until tomato is fully mashed. Stir in between.(takes 10-15 mins)
  
• Add the pressured cooked red kidney bean, chilly powder, salt.
  
• After few minutes add the Butter and cook in slow flame for 15 minutes.
  
• Garnish with coriander leaves.