Tomato Alu Curry 4 - 5 Red Tomatoes 4 Green Cardamom 4 Cloves 2 - 3 Cinnamon sticks 1 Spoon Cumin powder 1/2 Red Chilly powder 1 Spoon Coriander powder 1/2 Spoon Turmeric powder 2 Spoon ginger garlic paste 6 - 7 cooked potatoes 1 1/2 Spoon fried Besan ( Channa dal flour) 1 Spoon Tamarind paste Salt Curry leaves Heat oil in a pan. Fry the following ingredients. Cardamom, cloves, cinnamon sticks, garlic paste, ginger paste, turmeric powder, coriander powder, cumin powder, red chilly powder, curry leaves. Add chopped tomatoes and salt. Mix well and allow to cook for a while. Add water and cover and simmer for 7 - 8 minutes. Add tamarind paste and fried besan flour and finely chopped coriander leaves. Take boiled potatoes and cut into any desired shapes. Put the pieces into the gravy and allow it to cook for 2 - 3 minutes. Make seasoning with cumin seeds, dried whole red chillies and finely chopped garlic and pour this on the subji. Remove from the fire and serve with uppma, chappati or puri. Note: To make more tasty add 2 sp. cashew nut paste in the subji.
Pumpkin and potatoes sabzi Ghee 3 tab. spoon Mustard seeds 1/2 tsp. Fenugreek seeds 1/2 tsp. Bay leaves 2 Cinnamon 3 - 4 pieces Cardamom 2 - 3 Cloves 2 - 3 Salt Sugar 1/2 tsp. Aam Chur (dry mango powder) 1 tsp. Fresh coriander leaves. Kalonji (onion) seeds 1 tsp. saunf (fennel seeds) 1/2 tsp. Asafetida powder 1/4 tsp Pumpkin 1/2 kg. Potato 1/2 kg.(diced and cooked) Turmeric powder 1/4 tsp. Dhania - Jeera powder (coriander and cumin powder) 2 tsp. Red chilly powder 1 tsp. Tomato 1 Curd 1 tab. Heat ghee in a pan and make seasoning with the following ingredients. Mustard seeds, fenugreek seeds, bay leaves, cinnamon pieces, cardamom, cloves, calonji and saunf. Fry well and add Asafetida powder, diced pumpkin and diced cooked potatoes. Add salt, turmeric powder, dhania powder, jeera powder, red chilly powder, curd and little water. Mix well and cover the mixture for 5 minutes. Add chopped tomato, sugar, amchur and cook well. Add chopped coriander leave. Yummy Pumpkin, Potato sabzi is ready to serve with chapatti or puri.
Marinated Potato Curry 200 gms Potatos 1 Cup Yogurt 4-5 Green chilies 1 Cup deep fried Onions 1 Cup chopped Tomatoes 1 Spoon garam masala powder 1 Table Spoon Ginger, Garlic Paste 1 Table Spoon Coriander seeds 1 Tea Spoon Cumin seeds 1 Tea Spoon Red chilly powder 1/2 Spoon Crushed Black Pepper 1/2 Spoon Turmeric powder Coriander leaves Mint leaves Salt Oil to fry onion 2 Spoon Ghee In a bowl combine yogurt, salt, finely chopped coriander leaves, mint leaves, green chilies and turmeric powder. Mix well. Add half cooked potatoes and coat with the mixture. Refrigerate for an hour. Dry fry coriander seeds, cumin seeds and grind with garam masala powder. keep aside Deep fry onion pieces and blend with chopped tomatoes along with a little water and make a smooth paste. Melt ghee in a pan and add ginger garlic paste and ground paste. Cook on high fire and add dry ground powder. Add red chilly powder and fry well. Now add marinated potato pieces to the gravy mixture and further cook. Let it cook until the potato pieces become tender. Sprinkle with crushed black pepper. Serve hot with chapatti or puri.
Onion Puli gotsu 250 Gms. Onion A small lemon size tamarind 4 - 5 red chilies A pinch of Asafetida Mustard seeds, Udad dal and oil for seasoning Salt Cut onions. Soak tamarind. Make seasoning with mustard seeds, udad dal and red chilies. Add cut onions and fry well Add tamarind water in that. Add salt and let it boil for a while Remove from the fire and serve with chappati. You can serve this gotsu even with hot rice. If you feel that the gotsu is some what liquid add one spoon of rice flour in 2 spoons of water and add the paste in the gotsu and bring it to a boil. Mix well and remove from the fire.
Onion Masala 100 gms Small Onions 100 gms Big Onions 5 garlic 1 inch ginger 10 green chilies 1/4 spoon black pepper 2 cloves 2 - 4 cardamom 1/2 coconut oil to fry Coriander leaves Cut small onions length wise. Cook them in water for 10 minutes and keep aside. Cut big onions and fry with all other ingredients. Grind with out adding water and fry again in oil. Fry till the oil comes out of the mixture. Now add cooked small onions and bring it to a boil. Let it cook for a while. Add fresh coriander leaves and remove from the fire. Serve with chappati or puri.
Tomato Masala Take 2 - 3 tomatoes, 1 onion and 1/2 cup Moong dal and keep them in a pressure cooker and cook well. Make seasoning with cumin seeds and mustard seeds. Add chopped green chilies and fry well Add cooked dal and vegetables in that. Add one spoon of sambar powder. Bring it to a boil and serve this tomato masala with chappati or puri.
Cabbage Balls with gravy 3 Cup grated cabbage 2 Table spoons Maida 1 Onion 2 Tomato 1 spoon ginger garlic paste 2 - 4 red chilies (soak in vinegar) 2 spoons Soya sauce 2 spoons Tomato ketchup A pinch of Aginomotto Salt Mix maida and cabbage in water. The batter must be like Bajji batter. Add salt. Pour oil in a pan and make cabbage Bondas. Fry till they become golden brown. Make gravy by grinding tomato, onion with salt Add ginger garlic paste, Soya sauce, tomato ketchup and aginomotto. Add some water and bring it to a boil Before serving add fried cabbage balls in that and serve with chappati or puri.
Mango Sabji/Keri subzi 1 Mango 1/2 cup Thur or moong dal 4 - 5 green chilies Oil for seasoning Mustard seeds, udad dal, turmeric powder, asafetida and cumin seeds for seasoning. Coconut (optional) Salt Curry leaves Remove skin for the mango, cut and cook with dal and green chilly. Make seasoning and add cooked dal and mango And bring it to a boil. Add grated coconut or coconut milk Remove from the fire and serve with chapatti or puri.
Ladies Finger Masala 1/2 Ladies finger 2 Onions 6 - 8 green chilies grated coconut 3 spoons coriander powder 1/2 spoon poppy seeds 1 inch ginger 1 or 2 pieces cinnamon Coriander leaves Cut ladies finger in small pieces. Deep fry in oil and keep aside. Grind all the masala items including onion and green chilies. Pour some oil and fry the grind masala. Add the fried ladies finger and cook well. Add salt Bring it to a boil and allow it to cook for a while. Add coriander leaves and remove from the fire Serve with chapatti and puri.
Mutter pannier keema Grind garlic, ginger and green chilies. Chop onion and fry with turmeric powder Add coriander powder, tomato and 1 spoon curd. Add green peas and fry. Allow it to cook well. Add salt and grated pannier (pannier must be equal to peas). Add cashew and kismis (dried grapes) and mix well Add garam masala and coriander leaves. Remove from the fire and serve with chapatti or puri.