Re: Aloo and cap. curry Sorry Krishnamma. This could be a stupid question to ask a veteran cook as you. You mentioned bell pepper to be fried and kept aside in the beginning and never mentioned to add that to the cooked potatoes in the end. I assume that the fried bell pepper has to be added in the end (just 10 seconds??) before taking the dish off from flame. Can you please clarify?
Hi epics, Dont feel sorry for this. I missed the line. So I have to say 'sorry':-D Thank you for pointing out it. I will correct it now itself. Yes you have to add at the last so that it will be so tasty and we can see it seperate from potatoes. Thanks once again.:-D
Don't say sorry. First of all...you posted so many recipes here(I can't count how many). Secondly I tried this recipe and came out really good!!!. Thanks for clarification. Appreciate all of your hard work and of course all of us here in IL can ask you any time whenever we have doubts. clapclap:clap Thanks for accommodating all of our requests and being patient enough to share with us your cooking skills. :wave
Hi epics, Sorry for delay reply:tongue Thank you so much for your words. We are sharing our recipes here. And if sombody get benifited out of this, I will be very very happy. Actually we have to thank Malathy.:clap
Hi speed bull, Thanks. Please try some recipes and give feed backs. Your feed backs will encourage me as well as other ILs. yes they will be tempted to try new once after seeing the feed backs only. All the best.
Karela - Katta And Meeta Karella 250 gms - Cut any shape u wanted, soak them in one cup of sour curd or salt for 15 - 20 mnts , after 20 minutes squeeze it and keep in a plate Chopp 2-3 big onions, 2- green chilles, tomatoes - 2 big Ingredients for peparation the masala mixture Add 2 tbls of oil in kadai, add Channa dal, Udat dal & dhania 3 tblsp fry them to red in colour, keep them in plate, then add fry TIL - 150 gms in kadai, add tamarind pulp - BIG lemon size, grind all the fried items with little water to it coarsly and keep it aside. Now in pressure cooker, add oil of about 4 tblsp, add chopped onions, green chillies, tomatoes, fry for sometime, then add the karela , fry for 2 minutes, add the coarsly masala mixture to it , add salt, chilli powder, turmeric, gud (as required ), sprinkle little water , pressure cook it for 2 whistle. After 2-3 minutes open the lid, mix well and serve it with hot rice or chappathis, this curry can be stored for 2-3 days.
Re: Karela - Katta And Meeta Oh MalKrishna: What is TIL? And also are you saying that fry karela and masala mixutre before adding to the rest of the ingredients to pressure cook? Please clarify
Re: Karela - Katta And Meeta HI Actually TIL is also called as sesame seeds and in telugu it is called as nuvullu. U can also fry karela and masala b4 adding the other ingredients or else u can add all the ingredients and pressure cook them also. thanks and hope yr query is resolved. bye and wish a very Diwali mala
Kadai Paneer <FORM id=itemInfo name=itemInfo action=index.php method=post> </FORM> Ingredients: 500 gms paneer 100 gms capiscum 2 tsp coriander seeds 5 whole red chillies ½ tsp dry fenugreek leaves 2 chopped green chillies 2 tsp chopped ginger 4 chopped tomatoes 2 tbsp chopped coriander 3 tbsp ghee Salt to taste 6 cloves garlic mixed with water for the paste Method: Slice the paneer and capiscum into thin long strips. Pound the coriander seeds and chillies together. Heat the ghee add the garlic paste (if you like Garlic) and cook on a slow flame for a few seconds. Add the capiscum and the pounded spices and cook on a slow flame for a few seconds. Add the green chillies and ginger and fry again for a few seconds. Add dry fenugreek leaves and salt and fry again for a few seconds. Finally add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.